Pan-seared Duck Breast Glazed with Blueberry “Ketchup”

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  • 1-1⁄2 cups fresh blueberries
  • 1⁄4 cup chopped shallots
  • 1⁄4 teaspoon ground black pepper
  • 1⁄4 cup honey
  • 1⁄4 cup sugar
  • 1⁄2 teaspoon lime zest
  • 1⁄2 teaspoon orange zest
  • 1⁄4 star anise
  • 1⁄8 teaspoon ground cinnamon
  • 8 (6-ounces each) boneless duck breasts
  • 1⁄2 teaspoon salt


  1. To prepare blueberry ketchup: In a blender or food processor, place blueberries, ½ cup water, shallots, honey, sugar, lime and orange zests, star anise, and cinnamon
  2. Blend until smooth, set aside
  3. With a sharp knife, score duck breast skin, being careful not to cut into the flesh
  4. Season with salt and pepper
  5. Heat a sauté pan over medium-high heat
  6. Place duck breasts in pan skin-side down and cook until most of the fat has rendered, and skin is golden brown, about 7 minutes
  7. Turn and sear other side until brown, 2 to 3 minutes
  8. Meanwhile, preheat broiler
  9. Spread 1 tablespoon blueberry “ketchup” on the skin side of each duck breast
  10. Broil duck until glaze bubbles
  11. Cover loosely with aluminum foil and let rest for 4 to 5 minutes
  12. Slice on the diagonal and serve
  13. Garnish plate with remaining blueberry “ketchup”

About This Recipe

Recipe by Chef Charles R. Nicolaisen, Bay Watch Resort and Conference Center, Myrtle Beach, South Carolina

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