Blueberry Balsamic Duck
The abundance of fresh, local blueberries available right now inspired me to cook them with a gamey meat. I loved the venison with blueberry balsamic reduction that was served at our wedding, and I almost attempted to re-create it with elk. That was before I picked up the summer issue of the entertaining magazine from our local liquor store. Among a collection of great seasonal recipes, there was one for roasted duck breasts in an elderberry sauce. With a few substitutions and modifications to suit slow cooking, I give you slow cooker blueberry balsamic duck.
The duck itself turned out amazingly tender and juicy. The potatoes soaked up a little of the gamey duck flavour and cooked perfectly. The sauce needed to be reduced on the stove but it was well worth the extra few minutes. (Plus it gave us a chance to take the dog out and make a fresh salad.)
Be brave, if you’ve never cooked a duck give this a try. Buying this duck only cost about $7 more than a free range chicken of the same size. Since it’s more rich than chicken, the smaller servings go a long way. I was amazed at how full I felt after eating a few small slices — I barely put a dent in the the serving I photographed! We bought ours from Second Wind Elk Farm the same farmer we buy our elk and bison from.
Now we’re off to celebrate the August long weekend with a camping trip!! Enjoy yourselves :)
Slow Cooker Blueberry Duck
Prep:
30 minutes
Cook:
7 hours (low) or 3 hours (high)
Yield: 4-6 servings (prepared in a 6.5 quart slow cooker)
- 4 1⁄2 lb Muskovy duck
- 1 tbsp butter
- 5 tsp salt
- 2 tsp ground black pepper
- 2 lbs washed, unpeeled potatoes (about 10 lime-sized potatoes)
- 1 cup sliced onion
- 3 tbsp balsamic vinegar
- 1⁄2 cup water
- 1 1⁄2 cup blueberries
- 2 tbsp corn starch (optional)
Melt the butter in a medium-hot pan.
Combine the 1 tbsp salt and 2 tsp pepper in a small bowl. Rinse the duck and pat dry. Score the skin in a grid pattern. Avoid cutting into the meat. Rub the duck with salt and pepper, making sure to get some into the grooves.
Brown each side of the duck for 4-5 minutes.
Place potatoes in the bottom of the slow cooker. (If your potatoes are large cut them into halves or quarters.) Sprinkle with the remaining salt and pepper mixture.
Place the browned duck on top of the potatoes and reduce the heat of the pan to medium.
Add the onions to the pan, and stir in 1 tsp of salt. (Use the fat rendered from the duck to caramelize the onions). When they begin to soften, add the water and balsamic vinegar. Bring to a simmer.
Pour the onions and sauce over the duck. Add the blueberries on top.
Cook on low for 7 hours (or high for 3 hours).
Transfer the duck to a platter for carving and reduce the sauce on the stove if desired. Whisking in a little corn starch will help thicken it as well. (I let mine simmer about 20 minutes over medium-high heat.)
