|
|
|
|
|
||||||||
|
|
|
|
|
||||||||
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
Blueberry Tips Storing Ripe Berries: To store ripe berries, scatter on a rimmed baking sheet lined with paper towels, then store in the fridge until you're ready to wash and eat them. Easy Freezing Tips: Blueberries freeze well without washing. Simply put room temperature berries into ziplock bags and freeze. Rinse before using. Information courtesy of The Oregon Blueberry Growers Association. Like to share?
|
|
Blueberry Recipes • Blueberry Orange Muffins
|
 |
Roast
Duck with Blueberry Sauce 2 cups port wine In a pot large enough to hold the duck, combine port,
2 cups water, 1/4 cup of sugar, and honey; bring to boil.
Meanwhile, season duck cavity with salt and black pepper;
truss duck; set aside. When wine mixture comes to a boil remove from
heat. Add duck; let marinate at room temperature for 20 minutes, turning
occasionally. Preheat oven to 350 degrees. Remove duck from marinade;
place on a rack in a shallow roasting pan. Bake until duck is brown and
reaches internal temperature of 185 degrees, about 1 hour 15 minutes.
Let stand at room temperature for 10 minutes. Meanwhile, in a medium
skillet, heat olive oil until hot. Add shallots; cook, stirring frequently,
until soft, for 3 to 5 minutes. Add remaining 1/2 cup sugar; cook over
low heat, stirring frequently, until sugar is dark brown, 10 to15 minutes.
Stir in vinegar, brandy, blueberries and tarragon. Cook over medium-high
heat until blueberries are soft, about 5 minutes. Add stock; bring to
a boil; boil until reduced by half, about 20 minutes. Season to taste
with salt and pepper. To serve: Carve duck, dividing among two serving
plates. Spoon blueberry sauce over duck. Garnish with fresh blueberries,
carrot roses, etc. if desired. Yield: 2 servings or 1 1/2 cups sauce.
Submitted by Chef Antoine Bouterin - New York |
 |
||
|
