Panseared duck breast with blueberry sauce atop a bed of bok choy wild mushrooms pancetta and shallots Served with a side of roasted potatoes seasoned with rosemary and thyme
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Preheat the oven to 375 degrees F (190 degrees C).
Combine rosemary
salt
thyme
and black pepper in a small bowl; reserve for seasoning potatoes and duck.
Toss cubed potatoes in a 9x13-inch baking dish with olive oil; sprinkle with 2 tablespoons spice blend until evenly coated. Spread into a single layer across the bottom of the baking dish; bake in the preheated oven
35 to 40 minutes.
While potatoes roasting
combine blueberries
water
apple juice
sugar
and jalapeño in a small saucepan. Bring to a boil over medium-high heat
then reduce heat to low; simmer until reduced to the consistency of syrup
about 10 minutes.
Cook pancetta in a large skillet over medium heat
turning occasionally
until crispy. Drain on paper towels; reserve drippings in the skillet. Add shallots and mushrooms to the skillet; cook and stir until soft and just beginning to brown. Transfer shallots and mushrooms to a bowl; set aside. Increase heat to medium-high; add bok choy to the skillet. Cook and stir until leaves wilted and white stalks tender
about 5 minutes. Return shallots
mushrooms
and pancetta to the skillet
set aside off heat.
Rinse duck breasts; pat dry. Rub remaining spice blend onto both sides of breasts. Heat a large skillet over medium-high heat
when hot
add vegetable oil and butter. Immediately place breasts in the skillet
skin and fat sides down. Do not move breasts until the skin is deep brown
about 5 minutes. Flip breasts; cook until an instant-read thermometer inserted into the thickest part reads 160 degrees F (71 degrees C) for well done. Transfer breasts to a plate; cover with foil and rest 5 minutes. While breasts resting
heat bok choy mixture over medium heat until warmed through.
Slice breasts diagonally into 1/2-inch strips. Divide bok choy mixture among four plates; drizzle each with 1/2 tablespoon aged balsamic vinegar; arrange sliced breasts on bok choy
then ladle on blueberry sauce. Serve potatoes on the side.
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