I have long enjoyed fruit with poultry, even liking roast chicken with a dollop of strawberry jam. Its not too far a cry from turkey and cranberries.
2 tsp salt
1 tsp fresh ground black pepper
1 1/2 TBSP dried thyme leaves
1 TBSP crushed dried rosemary
2 TBSP vegetable oil
1 TBSP butter
4 boneless duck breast halves
2 pints fresh (or frozen) blueberries
1/2 cup water
1/2 cup apple juice
1/2 white sugar
1 jalapeno pepper, finely chopped
1. Rinse the duck breast halves and pat dry. Rub the 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 to ensure the juices settle and remain in the meat.
2. 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.
Over a bowl strain and stir the blueberry mix through a colander so that you have a clear glaze.
Slice duck on an angle. Pour a small amount of the glaze on a plate and arrange duck breast over top.
Fresh asparagus makes a lovely accompaniment vegetable with this dish.