• Ingredients:
  • 2 tablespoon butter
  • 2 shallots, minced
  • 1 clove
  • 1 cup fresh blueberries
  • 1 lemon, juiced and zested
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sugar
  • ¼ teaspoon cinnamon
  • 4 boneless duck breasts
  • ½ teaspoon coarse salt
  • ½ teaspoon black pepper
  • 2 teaspoons fresh thyme leaves
  • 10 walnuts, shelled
  • 1 tablespoon butter
  • 8oz package of whole FunGuy white button mushrooms
  • 2 cloves garlic, minced
  • 4 cups of arugula
  • Salt to taste

Autumn and winter call for elegant meals, but they don’t have to be difficult to make!

Like this pan seared duck breast topped with a sweet, lightly sour blueberry chutney that sits nestled on a bed of earthy FunGuy mushrooms and arugula that have been sautéed in garlic and butter.

A refined FunGuy recipe that is easier than it sounds, tastier than you’d think, and will wow your guests.

DIRECTIONS:

  1. Melt butter in a medium size sauce pan over medium heat. Add in the shallots and clove to the pan, cooking until the shallots have softened a little; about a minute. Add in the blueberries, lemon juice and zest, cinnamon, vinegar and sugar. Stir well to combine.
  2. Bring it to a boil then reduce the heat to medium low to allow it to simmer, stirring occasionally as it thickens.
  3. While the chutney is cooking, prepare the duck and mushrooms!
  4. Lay the duck breasts out on a cutting board, skin side up. With a sharp knife, carefully score the duck skin in a cross hatch pattern. Sprinkle each side of the duck with salt, pepper and fresh thyme leaves.
  5. Heat a large skillet over high heat and toss in the walnuts. Allow the walnuts to toast for about a minute or until they are just smelling fragrant. Transfer the nuts to a bowl and set aside.
  6. Reduce heat to medium high and lay the duck breasts into the pan, skin side down. Cook for 4 minutes before draining it of excess oil. Turn the duck breasts over, allowing it to cook another minute. Again turn the duck onto its skin side and allow to cook and additional 3 minutes before turning it over and cooking another 3 minutes. This should make it come out medium rare. Cook an additional 2-3 minute each side for a more done duck.
  7. Remove the duck from the skillet and place in a warm place to rest for 5 minutes.
  8. Melt the butter in the skillet, toss in the garlic and allow it to cook 1 minute. Add in the FunGuy mushrooms and cook 4-5 minutes. Add the arugula to the mushrooms, season with salt and toss to combine. Allow it to cook 1 minute, or just until wilted.
  9. Once the duck has rested, cut each on a cutting board.
  10. Spoon some of the arugula and mushrooms onto the plate, lay out a duck breast on each and spoon the blueberry chutney on top. Serve immediately.

Have a Fun meal!