Cook Along with Chef Deniz Featuring BC Blueberries: Roasted Fraser Valley Duck Breast With Blubbery Jus And Caramelized Endive

Roasted Fraser Valley Duck Breast With Blubbery Jus And Caramelized Endive

Yields: 2 portions.

Ingredients:

• 2x duck breasts
• 1 shallot, fine diced
• 50ml port
• 100ml demi glacé
• 25ml maple syrup
• 30ml sherry vinegar
• 2 yellow endive, cut in half
• 30ml brown sugar
• 1 orange, cut in half and zested
• 15ml fresh ginger grated
• 5ml each, ground cardamom, coriander seeds, cinnamon, star anise, cloves, white pepper
• 100 ml fresh BC blueberries
  • *Available from Well Seasoned

Instructions:

1. Score the duck breasts without cutting into the flesh. Season with salt and let it sit 5 minutes. Mix all the dry spices, add the orange zest and ginger. Rub onto the meat part of the duck, keeping the skin clear, and marinade up to 24 hours.
2. Heat your oven to 325F. Lay the duck breasts in a cold heavy bottomed pan, turn the heat to medium and cook on the skin side for 5 minutes.
3. Sear on the meat side for 30 seconds and flip to the skin side, transfer in the oven for 4 minutes. Pull the duck out around 130F, internal temperature. Transfer on a wire rack to rest, return the cooking pan on medium heat.
4. Caramelizes the endive halves, cut side down for 3 minutes. Add and sauté shallots until translucent, 1 minutes in rendered duck fat. Deglaze with sherry vinegar and port and cook until syrupy, add brown sugar, juice of the orange and reduce.
5. Add demi glacé, and blueberries and cook until it coats the back of a spoon. Carve the breast, serve it with glazed endive and the jus in the pan.

Prep Time: 15 Minutes + Marinade Time: 8-24 Hours

Cook time: 30 Minutes