Ingredients to serve 4 people

3-4 Fresh Duck Breasts (depending on size and appetite)
6 tbsp Wild Blueberries
6 tbsp Honey
6 oz Balsamic
1.5lb Fingerling Potatoes
8-10 slices Parmiggiano Reggiano
1 tbsp chopped rosemary
2oz extra virgin olive oil
2 tbsp unsalted butter
A selection of fresh seasonal vegetables, based on preference
Salt and Pepper

Preheat Oven to 400F

Wild Blueberry Gastrique

Simmer the wild blueberries and honey in small pot for 3-4 minutes on medium-high until the sugar begins to caramelize (should be bubbly and reducing).
Add 6oz balsamic vinegar. Boil and simmer until reduced by half, or to desired thickness.
Sauce should be tangy and acidic, with a mild sweetness. Add more honey if desired.
Set aside until ready to use. Serve warm.

Loondocks Chef’s Tip: When tasting the sauce on its own, it should have a nice acidic bite (a taste of vinegar, with a slight sweetness). This acidic flavour will balance well when served with the duck.

Parmesan Crusted Fingerling Potatoes

Place the potatoes in a pot of cold water and bring to a boil, and cook until soft and tender, but not mushy.
Strain and rinse with cold water, then slice the potatoes once lengthwise.
Toss potatoes in a bowl with olive oil, salt, pepper, and chopped rosemary.
Roast in the oven at 400F until slightly crispy and starting to turn golden brown.
Remove from oven and add sliced parmesan on top.
Return to the oven 3-4 minutes until parmesan has melted and begun to brown. Serve immediately.

Loondocks Chef’s Tip: Your finished dish will only be as good as your raw ingredients. We recommend using fresh, authentic Parmiggiano Reggiano to top the potatoes.

Cooking the Duck Breast

Trim the fat cap of the duck breast down to around 3-5mm thick. Also trim off any fat, veins and silver skin on the flesh side of the breast, as these parts will be chewy once cooked. Score the fat cap by making 8-10 diagonal, perpendicular slices (with a sharp knife) partially into the fat, but not all the way through.
Preheat frying pan to medium-high (do not add any oil, the natural duck fat will provide enough lubricant). Add salt to the skin of the duck breast, and season the flesh side with both salt and pepper. Place the duck in the frying pan, skin side down, for 2-3 minutes until skin is crispy all the way through.

Loondocks Chef’s Tip: Properly crisping the duck skin is very important. Be careful not to let the skin scorch and burn if the liquid fat in the pan is not evenly distributed. To avoid this, simply move the duck around in the pan to spread out the liquid fat and make sure it cooks evenly.

Once the skin is crispy, flip the duck breast and pan sear the flesh side for 30 seconds.
Finish cooking by roasting the duck breast in the oven at 400F for around 6-8 minutes (depending on size) or until desired temperature is reached. Let rest 3-4 minutes before slicing (rest in a warm place, or covered in foil). Serve immediately once sliced.

Loondocks Chef’s Tip: We prefer to serve duck no more than medium rare, or the duck may become tough and chewy. We remove from the oven when the duck reaches an internal temperature of 120F. After resting, the duck will be a perfect medium rare.

Seasonal Vegetables

For springtime, we prefer fresh Ontario asparagus. Cauliflower and heirloom carrots are also good options, depending on your preferences.
Boil vegetables until al-dente (tender but not mushy). Finish in a hot frying pan with butter to add some colour and crunch. Season with salt and pepper.

Loondocks Chef’s Tip: Fresh, local seasonal vegetables always taste better. Look for Ontario grown, in-season product.

Bon Appetit!