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Pan-Seared Duck Breast with Blueberry Gastrique
Succulent and decadent, this pan-seared duck breast makes any weeknight feel like a special occasion. Served with nutty farro, bitter radicchio, shallots and a sweet blueberry gastrique, this dish is truly high-end restaurant cooking at your very own dinner table.
Nutritional facts
Protein
39g
Carbs
91g
Calories
650
Fat
12g
Ingredients
Dried Blueberry, Duck Breast, Avocado Oil, Farro, Kosher Salt, Sweet Ruby Port Wine, Radicchio
Reviews
3.4
Based on 57 reviews
no radicchio or sauce included, duck was a bit dry and over cooked.
Linda Sue Scott · 01/05/23
More John DeLucie’s delicious meals
About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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