Duck with Peaches and Blueberry Jam

 

Today I present another adventure in Freezer Diving! And it’s a good one. I found duck breasts in our freezer along with a bag of frozen peaches. I then turned to the fruit-forward cookbook Fruitful for ideas. I ended up with a riff on a duck recipe that called for honeyed gooseberries. As I didn’t have gooseberries at the ready, I subbed in peaches and blueberry jam, and it all turned out to be, well...rather fruitful! 

If you already have some juicy stone fruits waiting on the counter, by all means use those. Freezer Diving is a game of invention played with ingredients you already have on hand, and this time, frozen peaches worked for me (as well as the jar of Stonewall Kitchen blueberry jam lurking in the fridge). I sometimes like to think of recipes as blueprints for meal-building; scaffolding to be altered according to what flavors you like together—or simply what needs to be smartly used up before it goes to waste.  

This duck is not difficult to make, but your delighted guests need never know. So, throw open your cupboards, root through your freezer, and let the games begin!

Duck with Peaches and Blueberry Jam
Adapted from Fruitful by Brian Nicholson and Sarah Huck
Makes 2 servings

Ingredients  
Duck
One 1 lb Moulard Magret duck breast, split for two portions, excess fat trimmed from edges
Kosher salt and freshly ground black pepper
2 teaspoons fennel seeds, crushed
2 teaspoons chopped fresh thyme leaves (or one teaspoon dried)
1 teaspoon extra virgin olive oil

Peach-Blueberry Sauce
One pint frozen peaches
3 tablespoons blueberry jam
Fine sea salt and freshly ground black pepper

Instructions
Score the duck breast skin in a crosshatch pattern, making the slices as deep as possible without cutting into the meat. Season with salt and pepper on each side.

In a small bowl combine the fennel, thyme, and olive oil. Rub the mixture over the duck breast. Let the seasoned duck stand at room temperature, loosely covered with plastic wrap, for one hour.

Heat a large skillet over high heat until very hot. Place the duck, skin side down, in the skillet. Reduce heat to medium high and cook for about 8 minutes (keep a careful eye when skin achieves a deep golden brown), continuously draining or spooning off the rendered fat. Turn the duck and cook it to your desired doneness, 4 to 5 minutes longer for medium rare. Transfer the breasts to a platter and cover them with foil to keep warm. Reserve one tablespoon of fat from the pan; use the rest for something else.

For the peaches, return the skillet to medium high heat. Add the peaches and 2 tablespoons of blueberry jam. Simmer until peaches soften, 5 to 7 minutes. Stir in the remaining tablespoon of jam, and season to taste with salt and pepper.

Slice the duck breast thinly against the grain arrange the slices on the serving plates, spoon the peach-blueberry sauce over the top and serve immediately.

BOOK/A TABLE - Baked Lemon Pudding with Blueberry Jam

 

I love it when an author gives a character a memorable “monkey”—a truly great trait or accessory that provides them with an identifiable silhouette and makes an imprint on our hearts: Miss Havisham’s rotted wedding dress, Philip Carey’s club foot in Of Human Bondage, Cyrano’s protuberant proboscis, Hester Prynne’s scarlet letter!

When it came to making this Baked Lemon Pudding with Blueberry Jam I became giddy as a kid, remembering when I was one, picking blueberries with my mother along bristling side roads in Maine. And thanks to Roald Dahl, blueberries will also always remind me of Violet Beauregard, that little brat from Charlie and the Chocolate Factory whose inability to stop chewing gum yielded disastrous results. Here’s what happened to her after eating a stick of Wonka’s gum that wasn’t quite ready yet...

“But there was no saving her now. Her body was swelling up and changing shape at such a rate that within a minute it had turned into nothing less than an enormous round blue ball—a gigantic blueberry, in fact—and all that remained of Violet Beauregard herself was a tiny pair of legs and a tiny pair of arms sticking out of the great round fruit and a little head on top.”

Since the first day of Spring is a week away, I’m pretty sure you should make this pudding in celebration—but it’s not exactly a pudding. Perhaps imagine instead a meet-cute where tart lemon curdy custard and an airy soufflé topping have a fling with blueberry jam. 

Whatever you want to call it, start cracking those eggs and fling yourself into Spring with this luscious dessert. I think it’s best served chilled!

P.S. I would be remiss not to mention Robert McCloskey and Blueberries for Sal, of course.

Baked Lemon Pudding with Blueberry Jam
By Melissa Clark
6 servings

Ingredients
2 tablespoons/28 grams unsalted butter, softened
1cup/200 grams granulated sugar
2 large lemons, zested and juiced (about 2 tablespoons zest and ½ cup juice)
½ teaspoon fine sea salt
3 large eggs, yolks and whites separated
¼ cup/31 grams all-purpose flour
1 cup/236 milliliters whole milk
⅓ cup/about 120 grams blueberry jam
Powdered sugar, for serving

Preparation
Step 1: Heat oven to 350 degrees with a rack in the center.

Step 2: In a large bowl, combine butter, sugar, lemon zest and salt, using a wooden spoon to mash together. Mix in egg yolks, then whisk in flour. Whisk in lemon juice and milk.

Step 3: In a small bowl, stir blueberry jam to loosen.

 
Step 4: Using a whisk, electric mixer or electric beaters, beat egg whites to stiff peaks. Fold into batter.

Step 5: Pour batter into a glass pie dish or shallow gratin dish and use a spoon to top with small dollops of jam. Bake until golden brown on top and just set (a wiggle in the center is fine), about 30 to 35 minutes. Cool for 10 minutes, then use a spoon to serve warm or room temperature with a dusting of powdered sugar.