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Pan-Seared Mapleleaf Farms Duck Breast with Dried Blueberry Compote and Vinaigrette

Posted on Wednesday, September 2, 2009

I made this delicious duck dish for the Hong Kong Restaurant and Bar Show in Hong Kong this September. It is scaled for professional use.

Makes 20 servings

Ingredients

5

whole boneless Mapleleaf duck breasts

For the Dried Blueberry Compote
 

4 cups

dried blueberries

1/3 cup

granulated sugar

3 Tbl

grated, peeled gingerroot

1 Tbl

grated lemon zest

3/4 cup

water

1 tsp

freshly cracked black pepper

1 Tbl

sliced fresh sage leaves

For the Blueberry Vinaigrette
 

1 cup

wild blueberries

1/4 cup

orange juice

1/2 cup

rice wine vinegar

1 cup

olive oil

1 1/2 tsp

sea salt

1 tsp

freshly cracked black pepper

for the Arugula-Frisee Salad
 

8 oz

baby arugula leavess

8 oz

frisee leaves

2 oz

sliced natural almonds

Method

Trim the excess fat from the Mapleleaf Farms duck breasts and score the skin. Sear breasts, skin side down in skillet over medium low heat to render fat and crisp the skin, about 10 minutes. Flip duck breasts and brown the flesh side. transfer breasts ot a 400F (180C) oven and roast 5-7 minutes for medium rare duck. Let duck cool.
Make the Dried Blueberry Compote: Simmer all ingredients except the sage leaves over medium low heat until thickened, about 15 minutes. Let cool
Make the Blueberry Vinaigrette: Whisk together the orange juice, rice wine vinegar and olive oil. Season with salt and freshly ground white pepper. Stir in the fresh blueberries and set aside.
Wash and spin dry the arugula and frisee leaves and set aside.
Toast the almonds in a 400F (180C) oven 4-5 minutes until lightly toasted.
Toss the arugula and frisee with blueberry vinaigrette and the almonds and set aside.
Slice the duck breast thinly across the grain and divide among 20 plates. Arrange the salad on the plates and add a spoonful of blueberry compote to each plate.

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