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Ancho Dusted Duck Breast with a Blueberry Serrano Chile Sauce



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2 1/2 cups fresh blueberries, divided
1/4 cup chicken stock
1/4 cup apple juice
1/4 cup sugar
1 tbsp. minced serrano chilies
4 skin on boneless duck breasts (about 6 oz. each)
1/2 tsp. salt
1/4 tsp. ground black pepper
2 tsp. ground ancho chiles
2 tbsp. vegetable oil
4 sprigs cilantro, for garnish
1 tsp. chopped chives, for garnish


  1. 1
    For Blueberry Serrano Sauce: in a small sauce pan, over medium-high heat, bring to a boil 2 cups of the blueberries, chicken stock, apple juice, sugar, and Serrano chilies; reduce heat and simmer until slightly thickened, about 10 minutes. In a blender or mini food processor, puree 1/4 cup of the remaining blueberries; add to the saucepan. Continue to simmer until desired consistency is reached. Set aside and keep warm.
  2. 2
    For the Ancho Dusted Duck Breast: with a small sharp knife, score the skin of the duck breasts. Season on all sides with salt, pepper, and ground ancho chiles. In a large skillet over medium-high heat; sear duck breasts, skin side down, until the fat layer is thin and the skin is very crispy, about 7 minutes. Turn and cook for an additional 3 to 4 minutes for medium rare. Remove duck to a platter; cover loosely with aluminum foil; let rest for 5 minutes.
  3. 3
    To serve: divide blueberry sauce onto 4 dinner plates. Slice duck 1/4" thick; place on blueberry sauce. Garnish with remaining 1/4 cup blueberries, cilantro sprigs and chives.


Michelle Vitas, Johnson & Wales University, Denver, Colorado Campus

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cuisines Mexican, North & South American, Other North American, Other South American, Southwestern & Tex Mex
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