Blueberry Recipes

2 cups port wine
3/4 cup sugar, divided
1/4 cup honey
1 (4 to 4 1/2 lb duck, wing tips removed)
Salt
Ground black pepper
2 tbsp olive oil
1/3 cup diced shallots
1/2 cup cider vinegar
1/4 cup brandy
1 cup (8 oz) fresh Gingerich Farms blueberries
1 1/2 tsps chopped fresh tarragon
2 cups duck or chicken stock

In a pot large enough to hold the duck, combine port, 2 cups water, 1/4 cup of sugar, and honey; bring to boil. Meanwhile, season duck cavity with salt and black pepper; truss duck; set aside. When wine mixture comes to a boil remove from heat. Add duck; let marinate at room temperature for 20 minutes, turning occasionally. Preheat oven to 350 degrees. Remove duck from marinade; place on a rack in a shallow roasting pan. Bake until duck is brown and reaches internal temperature of 185 degrees, about 1 hour 15 minutes. Let stand at room temperature for 10 minutes. Meanwhile, in a medium skillet, heat olive oil until hot. Add shallots; cook, stirring frequently, until soft, for 3 to 5 minutes. Add remaining 1/2 cup sugar; cook over low heat, stirring frequently, until sugar is dark brown, 10 to15 minutes. Stir in vinegar, brandy, blueberries and tarragon. Cook over medium-high heat until blueberries are soft, about 5 minutes. Add stock; bring to a boil; boil until reduced by half, about 20 minutes. Season to taste with salt and pepper. To serve: Carve duck, dividing among two serving plates. Spoon blueberry sauce over duck. Garnish with fresh blueberries, carrot roses, etc. if desired. Yield: 2 servings or 1 1/2 cups sauce. Submitted by Chef Antoine Bouterin - New York