Serves: 4
Total Calories: 95
Stir the sugar and water in a saucepan over low heat until the sugar dissolves. Increase the heat and boil until the sugar begins to turn light brown. Stir in the vinegar and mix well. Add the stock and white wine and simmer for 20 minutes or until the sauce is reduced in half. Remove from the heat and stir in the sliced fruit. Whisk in the margarine and then stir in the blueberries and Cognac.
Pierce the skin on the duck breasts all over. Rub the peppercorns over the skin of the duck and sprinkle with salt. Cook the duck breasts in a heavy skillet, skin side down for 15 minutes until the skin is crisp. Turn the breasts over, cook for 8 minutes more, remove from the skillet and let rest.
Remove the skin and slice the duck breasts and serve coated with the sauce.
This Duck with Blueberry Sauce recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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