- 2 whole duck breast, with fat cap
- 2 sprigs of fresh rosemary
- salt and pepper
- 1 tbsp (15 ml) butter
- 2 tbsp (10 ml) minced garlic
- 2 tbsp (30 ml) minced shallots
- 1 cup (250 ml) port
- ½ cup (125 ml) chicken stock
- 1 ½ cup (375 ml) fresh blueberries
- 2 tbsp (30 ml) butter
- freshly ground black pepper
- Preheat oven to 400F (204C).
- Score the duck fat using a sharp knife. Using a cross hatch pattern ¼ inch (.63cm) long slashes penetrating the fat only on the duck.
- Rub the meat side all over with fresh rosemary and freshly ground pepper.
- Place the duck into a cold pan fat side down. Place the pan over low heat and render the fat from the breast. Draining off the excess oil in the pan continually. Duck fat should turn golden brown and crispy. This should take about 8 minutes.
- Flip the duck breast and cook until medium rare.
- Remove from the pan and tent for 10 minutes.
- In a medium saucepan set over medium heat add the butter to melt.
- Add the shallots and the garlic and cook until soft and fragrant. Add the port and bring to a simmer. Add the chicken stock and reduce until slightly thickened. Season the sauce with salt and pepper. Reduce the heat and whisk in the cold butter. Add the blueberries and cook for 1 minute or until just softened and warmed through.
- Slice duck thin with a sharp knife. Making clean cuts through the fat and meat.
- Fan out on 4 plates and drizzle all over with the warm blueberry sauce.