Seared Duck Breasts with Blueberry Pan Sauce
Seared Duck Breasts with Blueberry Pan Sauce pairs crisp-skinned duck with a glossy, tangy-sweet blueberry reduction lifted by a hint of jalapeño heat and aged balsamic. The richness is balanced by garlicky bok choy, earthy shiitake, pancetta, and tender herb-roasted potatoes for a composed plate. Ideal for a dinner party or date night when you want something elegant yet comforting.
- Prep45 mins
- Cook45 mins
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Seared Duck Breasts with Blueberry Pan Sauce, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic Impact
- 41 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 35 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 92 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 33
- Heart Health
- 66
- Metabolic
- 57
- Digestive
- 30
- Inflammatory
- 49
- Performance
- 54
- General Wellness
- 1
Preheat the oven to 375 degrees F (190 degrees C).
- 2
Mix rosemary, salt, thyme, and black pepper in a small bowl; set aside to season the potatoes and duck.
- 3
In a 9x13-inch baking dish, toss the cubed potatoes with olive oil; sprinkle with 2 tablespoons of the spice blend until evenly coated. Spread them in a single layer over the bottom of the dish; bake in the preheated oven for 35 to 40 minutes.
- 4
While the potatoes are roasting, combine blueberries, water, apple juice, sugar, and jalapeño in a small saucepan. Bring to a boil over medium-high heat, then reduce to low; simmer until it thickens to a syrup-like consistency, about 10 minutes.
- 5
Cook the pancetta in a large skillet over medium heat, turning occasionally, until crispy. Drain on paper towels; keep the drippings in the skillet. Add the shallots and mushrooms to the skillet; cook and stir until softened and just starting to brown. Transfer the shallots and mushrooms to a bowl; set aside. Increase the heat to medium-high; add the bok choy to the skillet. Cook and stir until the leaves are wilted and the white stalks are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, then set aside off the heat.
- 6
Rinse the duck breasts and pat dry. Rub the remaining spice blend over both sides of the breasts. Heat a large skillet over medium-high; when hot, add the vegetable oil and butter. Immediately place the breasts in the skillet, skin and fat sides down. Do not move them until the skin is a deep brown, about 5 minutes. Flip the breasts; cook until an instant-read thermometer inserted into the thickest part reads 160 degrees F (71 degrees C) for well done. Transfer the breasts to a plate; cover with foil and rest for 5 minutes. While the breasts are resting, warm the bok choy mixture over medium heat until heated through.
- 7
Slice the breasts diagonally into 1/2-inch strips. Divide the bok choy mixture among four plates; drizzle each with 1/2 tablespoon aged balsamic vinegar; arrange the sliced breasts on the bok choy, then ladle the blueberry sauce over. Serve the potatoes on the side.
- Calories 1005.72 kcal High 50%
- Protein 50.15 g Good Source 100%
- Carbohydrate 111.71 g 41%
- Total Fat 42.04 g High 54%
- Saturated Fat 10.14 g High 51%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 224.27 mg High 75%
- Sodium 1279.61 mg High 56%
- Dietary Fiber 10.46 g Good Source 37%
- Total Sugars 50.04 g --
- Added Sugars 1.28 g Low Source 3%
- Calcium 249.67 mg Moderate 19%
- Iron 8.75 mg Good Source 49%
- Potassium 1037.94 mg Good Source 22%
- Vitamin A 189.6 mcg Good Source 21%
- Vitamin C 120.35 mg Good Source 134%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
About This Recipe
Seared Duck Breasts with Blueberry Pan Sauce is made with 19 ingredients and serves 4. It takes about 1 hr 30 mins and is rated medium. Key ingredients include Apple Juice, Bacon, Balsamic Vinegar, and Black Pepper. Each serving provides about 1005.72 kcal, and is a good source of protein.
Recipe Questions
- What is Seared Duck Breasts with Blueberry Pan Sauce made of?
- The main ingredients are Apple Juice, Bacon, Balsamic Vinegar, Black Pepper, Blueberries in Syrup. The full list of 19 is above.
- How long does it take to make Seared Duck Breasts with Blueberry Pan Sauce?
- About 1 hr 30 mins in total: 45 mins to prepare and 45 mins to cook.
- How many calories are in one serving?
- One serving provides about 1005.72 kcal. The full nutrition breakdown is above.
- Is Seared Duck Breasts with Blueberry Pan Sauce easy to make?
- This recipe is rated medium, with 19 ingredients and 7 steps.
- Is Seared Duck Breasts with Blueberry Pan Sauce healthy?
- Seared Duck Breasts with Blueberry Pan Sauce has an easyChef Pro health score of 52/100. Per serving, it provides 1005.72 calories and 50.15 g of protein, or 100% of the Daily Value. It is a good source of dietary fiber, iron, potassium, vitamin A and vitamin C. Worth noting per serving: sodium at 1279.61 mg (56% of the Daily Value) and saturated fat at 10.14 g (51% of the Daily Value). It contains Milk, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
easyChef Pro analyzes up to 41 nutrients using data sourced from USDA and other verified food databases. Its scoring method uses the nutrients relevant to nutrition quality, calorie density, processing level, and your selected health goal. Recipes and food products get a health score from 0 to 100, calculated using consistent rules instead of being estimated by AI. The same nutrition data, serving size and health goal will produce the same result.
The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
Your health goal also matters. easyChef Pro evaluates recipes and products across six health areas and adjusts their importance for your selected goal. This means the same food may be a better fit for one health goal than another.
For recipes, changing an ingredient, quantity or serving size changes the nutrition and may change the score. Remix the recipe in easyChef Pro to calculate fresh nutrition and scores for the version you actually make. Product scores are based on the nutrition and serving information associated with that specific product.
Score a recipe free, no app required