Hugh Achesons Duck Breast with Maple Gastrique Blueberries and Wilted Frisee

Hugh Acheson’s Duck Breast with Maple Gastrique, Blueberries, and Wilted Frisee

Hugh Acheson’s Duck Breast with Maple Gastrique, Blueberries, and Wilted Frisee

By The Daily Meal
Serves 4

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Details
  • Servings:   4
  • Calories:   248
  • Protein:   23g
  •  
  • Fiber:   3g
  • Sugar:   18g
  • Carb Total:   22g
  •  
  • Trans Fat:   1g
  • Saturated:   2g
  • Fat Total:   7g
  •  
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 3 tablespoon real maple syrup
  • 1/2 cup red wine vinegar
  • 1 medium shallot, peeled and minced
  • 1 spring fresh thyme
  • kosher salt, to taste
  • freshly ground pepper, to taste
  • 2 large duck breasts
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon canola oil
  • 1 vidalia onion, peeled, halved, and sliced thinly with the grain
  • 3/4 cup fresh blueberries
  • 2 cup frisee (curly endive)
  • 1 teaspoon freshly squeezed lemon juice
Instructions

Hugh Acheson’s Duck Breast with Maple Gastrique, Blueberries, and Wilted Frisee serves 4 original recipe by The Daily Meal.

View original preparation instructions

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