Pan-Seared Duck Breast with Blueberry Sauce

Recipe View 5 mins Preheat the oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View 2 mins In a small bowl, combine rosemary, salt, thyme, and black pepper. Set aside 2 tablespoons of this spice blend for seasoning the potatoes. Reserve the remaining spice blend for the duck. (2 minutes)

Recipe View 40 mins Toss cubed potatoes in a 9x13-inch baking dish with olive oil. Sprinkle with the reserved 2 tablespoons of the spice blend until evenly coated. Spread into a single layer across the bottom of the baking dish and bake in the preheated oven for 35 to 40 minutes, or until golden brown and tender. (40 minutes)

Recipe View 15 mins While the potatoes are roasting, prepare the blueberry sauce. In a small saucepan, combine blueberries, water, apple juice, sugar, and jalapeño. Bring to a boil over medium-high heat, then reduce heat to low. Simmer until the sauce has reduced and thickened to the consistency of syrup, about 10 minutes. (15 minutes)

Recipe View 8 mins In a large skillet over medium heat, cook pancetta until crispy, turning occasionally. Drain on paper towels, reserving the flavorful drippings in the skillet. (8 minutes)

Recipe View 7 mins Add shallots and mushrooms to the skillet with the reserved pancetta drippings. Cook and stir until softened and just beginning to brown, approximately 5 minutes. Transfer the shallot and mushroom mixture to a bowl and set aside. (7 minutes)

Recipe View 10 mins Increase heat to medium-high. Add sliced bok choy to the skillet and cook, stirring frequently, until the leaves are wilted and the white stalks are tender, about 5 minutes. Return the shallots, mushrooms, and crispy pancetta to the skillet, and set aside off the heat. (10 minutes)

Recipe View 3 mins Rinse duck breasts and pat them thoroughly dry with paper towels. Rub the reserved spice blend onto both sides of each duck breast. (3 minutes)

Recipe View 7 mins Heat a large skillet over medium-high heat. Once hot, add vegetable oil and butter. Immediately place duck breasts in the skillet, skin-side down. Ensure the skin makes full contact with the pan. Do not move the breasts until the skin is deeply browned and crisp, about 5 minutes. (7 minutes)

Recipe View 7 mins Flip the duck breasts and cook until an instant-read thermometer inserted into the thickest part reads 160 degrees F (71 degrees C) for medium-well. Adjust cooking time accordingly for desired doneness. (5-7 minutes)

Recipe View 5 mins Transfer the cooked duck breasts to a plate, cover loosely with foil, and allow them to rest for 5 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful breast. (5 minutes)

Recipe View 3 mins While the duck breasts are resting, reheat the bok choy mixture over medium heat until warmed through. (3 minutes)

Recipe View 3 mins Slice the duck breasts diagonally into 1/2-inch thick strips. (3 minutes)

Recipe View 5 mins To assemble the dish, divide the bok choy mixture among four plates. Drizzle each plate with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breast on top of the bok choy, then generously ladle the vibrant blueberry sauce over the duck. Serve immediately with the roasted rosemary-thyme potatoes on the side. (5 minutes)