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 Olde Hitching Post Grilled Duck Breast with a Blueberry Glaze Recipe
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Olde Hitching Post Grilled Duck Breast with a Blueberry Glaze
In a creative twist, Carolyn Melchionna, chef at the Olde Hitching Post in Hanson, uses a blueberry glaze to enhance grilled duck slices. Pork tenderloin can be substituted for the duck. It is served with risotto.

For the blueberry glaze:

1/2 c. frozen blueberries

1/4 c. dry white wine

1 T. cinnamon

3 T. brown sugar

For the duck:

2 (6 oz. each) portions duck breast

For the risotto:

1/4 c. canola oil

1/2 c. onions, diced small

1 T. shallots

2 c. arborio rice

1 T. dried thyme

2 qts. chicken stock

1/4 c. lemon juice

1/2 stick (1/4 c.) butter

1/4 c. goat cheese

Salt and pepper, to taste

To make the blueberry glaze: Place the blueberries, wine, cinnamon and brown sugar in a saucepan. Bring to a boil, reduce the heat, and simmer for 10 minutes or until the sauce begins to thicken. Set aside.

To make the duck: Score the duck fat to allow it to crisp while cooking. Place the duck on the grill, fat side down. (The duck also can be seared in a hot saute pan). After 4 minutes, or when the fat is crispy and golden brown, turn the breast over and cook the other side until cooked to the desired doneness (medium is suggested). Let rest a couple of minutes, then slice on an angle.

To make the risotto: Heat the oil in the bottom of a large pot. Add the onion and shallots, and saute until translucent. Add the rice and stir to coat with the oil. Add the thyme and stir over medium heat.

Add chicken stock, one cup at a time, letting the stock reduce before adding the next cup. Stir continuously. Before you add the last cup of chicken stock, check to see if the rice is tender. You may need more or less stock depending upon the heat of stove. When the rice is done, remove from the heat. Add the lemon juice, butter and goat cheese. Stir to incorporate, and season with salt and pepper.

To assemble the dish: Divide the slices of duck breast or pork tenderloin between two plates. Spoon some of the blueberry glaze over the top. Add a serving of risotto to the side.

Makes 2 servings.

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