Ingredients:
1 Tablespoon ginger root peeled, minced
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Directions:
Stir sugar and 2 T water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Stir in vinegar (mixture will bubble vigorously). Add broth; simmer until reduced to 1 cup, about 20 minutes. Stir in driedfruits and ginger. Let stand for 30 minutes.
Meanwhile, pierce duck skin (not meat) all over with fork. Sprinkle with salt. Rub crusted peppercorns over skin side of duck. Heat heavy large skillet over medium heat. Add duck, skin side down, and cook until golden and crisp, about 15 minutes. Turn duck over; cook to desired doneness, about 8 minutes. Transfer to platter and tent with aluminum foil to keep warm. Let rest 10 minutes.
Rewarm sauce over low heat. Whisk butter several pieces at a time. Stir in blueberies. Season to taste with salt and pepper.
Slice duck breasts; serve with sauce. |