Otto says
Pasta without wine is like a ❤ hearth with out love 👪
2 Pan-Seared Duck Breast
with Blueberry Sauce
Makes 4
Ingredients
75 ml Pop's spices
10 ml salt
10 ml fresh-ground black pepper
20 ml dried thyme leaves
15 ml crushed dried rosemary
50 ml olive oil
4 potatoes, cubed
500 gr fresh or frozen blueberries
125 ml water
125 ml apple juice
125 gr white sugar
2 jalapeno pepper, finely chopped
3 slices pancetta or bacon, cut into thin strips
6 shallots, thinly sliced
159 gr sliced shiitake mushrooms
1 kg bok choy, sliced
4 boneless duck breast halves
30 ml vegetable oil
15 gr butter
30 gr aged balsamic vinegar
1. Preheat oven to 190 degrees C. In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
2. Place cubed potatoes into a bits size baking dish. Drizzle with olive oil and sprinkle 30 ml of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
3. While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
4. Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
5.Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 71 degrees C or well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
Slice each duck breast diagonally into 3 cm trips. Divide the bok choy evenly among four plates and drizzle each serving with 5 ml of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted
Potatoes
SPRINKLE THE DISHES WITH POP'S SPICES JUST BEFORE SERVING
