Duck Breast & Sunchokes w/ Blackberry Balsamic Sauce

Celebrating the beginning of blackberry and basil season with a decadent pan-seared duck breast smothered in a blackberry, balsamic and basil infused sauce. The duck fat renders a wonderful, tasty liquid that is used to cook the sunchokes until they're golden brown. Crispy and fatty skin, sweet and sour sauce and buttery vegetables is a can't miss.

Duck breast is similar to skin on chicken thighs, but a little more game flavor. It is traditionally prepared medium rare, and pan-searing at lower temperatures allows the fat to render, which is then poured back over the breast. Skin on chicken thighs and butter can be used in place of duck in this recipe.

Sunchokes (Jersualem artichokes) are native to temperate North America , and contain vitamin B, Biotin , Potassium and other nutrients and minerals. Their texture is somewhat a cross between a potato and water chestnuts and the taste is potato like, with a hint of earthiness like leeks. They're traditionally used in stews.

Duck Breast

Completely dry the duck breast before seasoning.

1 Tsp of Ground or grated ginger on the fat side

Salt, Black or white pepper (on both sides)

Pan Sauce

2 Garlic cloves - peeled

Salt, Black Pepper

Butter (if using chicken thigh)

Blackberry Balsamic Sauce

Handful of fresh or frozen blackberries

1/4 cup water (to help with the blending process)

4 leaves of basil

1 Tbsp aged (>15 yrs aged is best) balsamic vinegar

1 Tbsp honey or 1 tsp granulated sugar

1 Tsp soy sauce

1 tsp ground or grated fresh ginger

1/2 tsp black pepper

Salt (to taste)

Steps

Sauce

• Blend blackberries, basil and ginger, pour into a saucepan.

• Add the balsamic, soy sauce, honey/sugar, black pepper and stir.

• Set pan to medium heat, and reduce for about 10 minutes.

• Add salt/sugar to taste.

• Keep warm for serving.

Sunchokes

• Thoroughly clean/scrub sunchokes and peel (the peel is edible like a fingerling potato).

• Chop the sunchokes into 1/8 inch slices or lengthwise. Be very careful as they are difficult to handle.

• Boil the slices in salted water for 7 minutes, strain and set aside to dry, add salt (paper towel, rack or kitchen cloth)

• (Start on the duck instructions below)

  • **If using chicken thighs instead of duck, add 2 Tbsp of butter ,a few basil leaves and 2 cloves of garlic.

• After the duck breast has been cooked and the fat has rendered and coated the pan, turn the pan to medium-high heat and add 2 cloves of garlic, a few basil leaves and the sunchokes.

• Periodically Spoon over the garlic oil/fat onto the other parts of the pan to make sure the flavors are incorporated. Flip once golden brown (5 minutes) and cook for another 3 minutes.
  

Duck (Prepared medium doneness)

• Score the fatty layer of the duck with a knife (about 1/8 inch down and make cross hatch cuts) to help render the fat and allow the flavors to penetrate the meat.

• Add the duck breast fat side down on a medium sized skillet/pan set to medium heat and cover with a lid. (the pan should not be hot when the duck is added).

• As the fat starts to render, spoon over some of the fat on the underside (now top side) of the duck breast.

• After 10 minutes, the fat should be golden brown and crispy and no longer sticking to the pan. Flip the duck breast and remove the lid.

• Increase the heat to medium high and cook for 6-7 minutes, until the bottom is slightly browned.

• If you want your duck more rare, don't cover the pan with the lid throughout the cooking process. If you want it more cooked through, keep the lid on even after flipping.

• Remove and allow to rest for 5 minutes.

• (Prepare pan for sunchokes)

Plating

• Add the sunchokes and duck to a plate

• Drizzle warm blackberry balsamic sauce over the duck and enjoy.

Duck breasts after flipping, rendered fat accumulating in the pan.

sunchokes frying in the duck fat.