Duck Breasts with Blueberry-Caramel
- Make the blueberry-caramel sauce: In a small saucepan over medium-high flame, add blueberries, 1 tablespoon of demi-glace, and a pinch of salt. Cook until blueberries become soft and burst, mashing with a wooden spoon. Continue to cook down until the mixture has dried a bit, about 5 more minutes. Using a blender, purée blueberry mixture until smooth, set aside.
- Rinse saucepan and place back over medium flame. Add remaining demi-glace, sugar, and ½ tablespoon lemon juice. Heat, stirring until sugar dissolves. Stop stirring, raise heat to medium-high and cook without touching until sugar becomes a deep amber color. Use a pastry with water to brush sugar crystals off the sides of the pan, if needed. Remove from heat and cool for about 5 minutes. Carefully whisk in blueberry mixture. Cool completely.
- Score the duck skin in a crosshatch pattern being careful to only cut through fat, not the meat. Season with salt and pepper. Heat a dry skillet over medium-high heat. Place the duck breasts skin side down and cook, until fat has rendered and skin is evenly browned. Reserve 1 tablespoon duck fat, set aside. Turn breasts over and continue to cook until an instant-read thermometer inserted into the center of one breast reaches 140 degrees F, for medium-rare.
- Whisk reserved duck fat and remaining lemon juice into the blueberry-caramel sauce.
- Allow duck breasts to rest on a cutting board for 5-10 minutes before slicing and serving with the sauce.