Mood Indigo Blueberry Glazed Duck Breast

Directions:

1. Thaw duck breasts and score the skin with 3 to 4 long diagonal slices cutting through the skin and fat, but being careful not to pierce the flesh. Marinate the breasts in Pinot Noir and 2 Tablespoons Mood Indigo for one hour. Drain well before cooking. Reserve marinade.

2. Meanwhile, soak berries in remaining Mood Indigo.

3. On medium heat, saute duck breasts, starting skin side down, turning every 3 minutes for about 12 minutes.

4. Remove breasts and season with a few twists of fresh black pepper; set aside. Pour off excess duck fat, return pan to heat, and pour in marinade, stirring and cooking until reduced by half.

5. Pour in blueberries and Mood Indigo and continue cooking to reduce just enough to make a shiny glaze. Turn off heat and swirl in butter.

6. Slice duck breasts on the diagonal into 1/4- inch thick slices and arrange in slices onto a serving plate. Pour sauce over duck breasts and serve.