Ingredients

1 cup frozen blueberries
1/3 cup Kraft Pure apple jelly
1/4 cup Port wine
3 Tbsp. Kraft Signature Balsamic Dressing
2 large duck breasts (approximately 550 g) (in the frozen meat counter or in the fresh meat section of specialty grocery stores)

Just Follow Our Simple Steps:

1. HEAT blueberries, jelly, port and dressing in a small saucepan on medium-high heat for 13 to 15 min. until mixture thickens and is syrupy, stirring frequently.

2. MEANWHILE, with a very sharp knife, make angled slits in the duck skin, approximately ¾" apart, making sure the knife goes in almost to the meat.

3. MAKE more slits angled the opposite way to cross-hatch the duck.

4. HEAT a large skillet on medium heat. Add the duck breasts, skin-sides down. Cook for 9 min. or until the skin is golden and crispy.

5. For medium-well done duck, TURN breasts over; cook an additional 5 min. or until medium doneness or slightly pink in centres (158° F).

6. TRANSFER to cutting board and let stand 5 min. Slice and serve with the warm blueberry sauce.

Makes 4 servings of a ¼ of the recipe (150 g) each.

VARIATION: For a tangy citrus sauce, heat on medium, 3/4 cup orange juice, 1/2 cup orange marmalade, 2 tbsp orange liqueur and 1/2 tsp grated ginger in a small saucepan. Stir frequently until the mixture thickens. Serve with duck instead of blueberry sauce.