Best 6 Peppercorn Crusted Muscovy Duck With Blueberries Recipes

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Indulge in a culinary masterpiece with our peppercorn-crusted muscovy duck with blueberries, a dish that tantalizes taste buds with its symphony of flavors. This delectable recipe showcases the unique gamey taste of muscovy duck, expertly complemented by a crispy and flavorful peppercorn crust. Succulent blueberries add a touch of sweetness and a vibrant pop of color, while a rich and savory sauce brings everything together. Alongside this main course, we also present two additional recipes: a refreshing blueberry salad with a tangy vinaigrette dressing, and a luscious blueberry pie with a flaky crust and a sweet-tart filling. These culinary creations are sure to leave you and your loved ones captivated.

Here are our top 6 tried and tested recipes!

SEARED MUSCOVY DUCK BREAST WITH BLACK PEPPER-SWEET MUSTARD SAUCE AND SOFT MASCARPONE POLENTA WITH ASPARAGUS AND LEEKS



Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons honey
1 teaspoon coarsely cracked black pepper
1 teaspoon finely chopped fresh thyme
Salt
4 (7-ounce) muscovy duck breast
2 tablespoons olive oil
2 large leeks, washed, white and light green part, finely sliced
8 spears asparagus, blanched, shocked and sliced on bias into 1/2-inch pieces
8 cups water
Salt
2 cups polenta
1/4 cup mascarpone
1/4 cup grated Manchego cheese
Freshly ground black pepper

Steps:

  • For the Black Pepper-Sweet Mustard Sauce: Combine the mustards, honey, black pepper, thyme in a medium bowl and season with salt. Preheat oven to 375 degrees F. Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes. Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to 12 minutes for medium rare doneness, remove duck and brush liberally with the mustard glaze. Let duck rest for 10 minutes, slice each breast on the bias.
  • For the Soft Mascarpone Polenta: Heat olive oil in a medium saucepan over medium heat. Add the leeks and cook until very soft, add the asparagus, season with salt and pepper and cook for 5 minutes. Place water in a large saucepan with 2 tablespoons of salt and bring to a boil. Slowly whisk in the polenta, cook for 25 to 30 minutes, stirring every few minutes with a wooden spoon.
  • Remove polenta from heat, whisk in mascarpone, Manchego and leek/asparagus mixture, season with salt and pepper. Keep warm.

DUCK BREASTS WITH GREEN PEPPERCORN SAUCE



Duck Breasts with Green Peppercorn Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 1 to 2 servings

Number Of Ingredients 6

1 duck breast
2 tablespoons red wine
1 tablespoon cognac
1/2 cup veal stock
2 teaspoons green peppercorns in brine, drained
2 teaspoons butter

Steps:

  • Heat the oven to 400 degrees F/200 degrees C. Score the duck breast and render the fat in a saute pan. Pour off the fat, and transfer to the oven to finish, about 10 minutes. Remove the duck, and set aside to rest while you make the sauce.
  • Deglaze the saute pan with the wine and cognac and reduce by half. Add the veal stock and peppercorns and reduce by half again. Remove from the heat and whisk in the butter.
  • Carve the duck breast. Spoon over the sauce and serve.

WHOLE DUCK WITH GREEN PEPPERCORN GLAZE



Whole Duck with Green Peppercorn Glaze image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 8

1 (5 1/2-pound) whole Long Island duck
Salt
6 cups water
1 cup light soy sauce, divided
1/3 cup honey, plus 1/4 cup
1 (3/4-ounce) can green peppercorns in brine, about 2 tablespoons
1/4 cup champagne vinegar
2 tablespoons dry Marsala

Steps:

  • Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven.
  • Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
  • In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.)
  • Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck.
  • Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together.
  • Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to "rest" for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze.

ROAST MUSCOVY DUCK



Roast Muscovy Duck image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h30m

Yield 2 - 4 servings

Number Of Ingredients 13

1 four-pound Muscovy duck
Salt, if desired
Freshly ground pepper
1 teaspoon peanut oil
1/3 cup coarsely chopped celery
1/3 cup coarsely chopped onion
1/3 cup coarsely chopped carrot
1/2 bay leaf
1/2 teaspoon thyme
1 clove garlic, crushed
1/3 cup dry white wine
1/2 cup chicken broth
2 tablespoons butter

Steps:

  • Preheat oven to 475 degrees.
  • Cut off and reserve the wing tips and second wing joint of the duck. Leave the main wing bone intact. Remove the fat from inside the duck and rub it all over the duck.
  • Sprinkle the duck, inside and out, with salt and pepper to taste. Brush the duck with the oil.
  • Arrange the duck breast-side up in a roasting pan. Add the cutoff wing bones, gizzard and cavity fat. Bake 30 minutes and pour off the fat from the roasting pan. Return the duck to the oven and scatter the celery, onion, carrot, bay leaf, thyme and garlic around the duck. Bake 15 minutes longer if you wish the duck to be medium rare. Or bake it 30 minutes or longer if you wish your duck well done.
  • Transfer the duck to a warm platter. Pour the fat from the roasting pan, leaving the vegetables in the pan. Place the pan on the stove and cook the vegetables briefly, stirring. Add the wine and let boil about one minute.
  • Add the broth and accumulated cavity drippings from the duck and cook, stirring, about five minutes. Strain the broth and solids, pushing the solids with the back of a spoon to extract as much liquid as possible.
  • Heat the butter in a small saucepan, swirling it around until it takes on a nice hazelnut color. Do not burn. Pour the butter over the duck. Carve and serve with the hot pan sauce.

ROAST DUCK WITH BLUEBERRY SAUCE



Roast Duck With Blueberry Sauce image

Provided by Nigella Lawson

Categories     dinner, sauces and gravies, main course

Time 4h5m

Yield 4 servings

Number Of Ingredients 10

1 Granny Smith apple
1/2 onion, peeled
2 cups blueberries
1/2 cup packed light brown sugar
1/4 cup sugar
1/2 teaspoon ground star anise or 2 whole star anise
Grated zest of 1 lime
Grated zest of 1 orange
1/2 cup white wine vinegar
2 whole ducks, trimmed of excess fat, giblets discarded

Steps:

  • Prepare blueberry sauce: Peel, quarter and core apple. Place in a food processor with onion and finely chop. Place in a saucepan with blueberries, sugars, star anise, zests and vinegar.
  • Place mixture over high heat to bring to a boil, then simmer until pulpy and beginning to thicken, about 30 minutes. (Mixture will be quite liquid after 20 minutes, but begins to thicken by 30 minutes, and will thicken more once cold.)
  • If whole star anise were used, remove and discard them. Transfer sauce to a sterilized jar, cover and allow to cool. For best flavor, allow to rest one day before serving. (Makes 1 generous cup.)
  • Prepare ducks: Heat oven to 325 degrees. Place ducks on a rack in a roasting pan. Cook, uncovered, for 3 hours, periodically draining off fat in pan. Raise heat to 400 degrees, and roast an additional 30 minutes to crisp skin.
  • To serve, remove ducks from oven and place on a carving board. Cut each duck into four pieces. Cut away meat from rib cage, discarding rib bones. Arrange on a serving platter, crispy skin side up. Serve with blueberry sauce.

PAN-SEARED DUCK BREAST WITH BLUEBERRY SAUCE



Pan-Seared Duck Breast with Blueberry Sauce image

Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme.

Provided by rmdalrymple

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 1h30m

Yield 4

Number Of Ingredients 19

2 teaspoons salt
1 teaspoon fresh-ground black pepper
1 ½ tablespoons dried thyme leaves
1 tablespoon crushed dried rosemary
3 tablespoons olive oil
4 potatoes, cubed
2 pints fresh or frozen blueberries
½ cup water
½ cup apple juice
½ cup white sugar
1 jalapeno pepper, finely chopped
3 slices pancetta or bacon, cut into thin strips
6 shallots, thinly sliced
½ cup sliced shiitake mushrooms
2 pounds bok choy, sliced
4 (8 ounce) boneless duck breast halves
2 tablespoons vegetable oil
1 tablespoon butter
2 tablespoons aged balsamic vinegar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
  • Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
  • While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
  • Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
  • Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
  • Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

Nutrition Facts : Calories 846.1 calories, Carbohydrate 111.7 g, Cholesterol 121.1 mg, Fat 32.9 g, Fiber 12.9 g, Protein 33.2 g, SaturatedFat 7.3 g, Sodium 1589.3 mg, Sugar 53 g

Tips:

  • To achieve a crispy crust, ensure the duck is thoroughly dried before applying the peppercorn mixture.
  • For an even crust, press the peppercorn mixture firmly onto the duck's skin.
  • To prevent the peppercorns from burning, roast the duck breast-side up for the majority of the cooking time.
  • Use a meat thermometer to ensure the duck is cooked to your desired doneness; the internal temperature should reach 135°F (57°C) for medium-rare.
  • Allow the duck to rest for at least 10 minutes before carving to allow the juices to redistribute.
  • For a more flavorful sauce, use the pan drippings to make a simple pan sauce.
  • Serve the duck with roasted vegetables, mashed potatoes, or a salad for a complete meal.

Conclusion:

This peppercorn-crusted Muscovy duck with blueberries is an exquisite dish that combines the rich flavor of duck with the tangy sweetness of blueberries. The crispy crust and tender meat make it a perfect main course for any special occasion. With its simple ingredients and straightforward preparation, this recipe is sure to impress your guests and leave them wanting more. Whether you're an experienced cook or just starting out, this recipe is a great way to explore new flavors and techniques in the kitchen.

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