Seared Duck Breast with Blackberry Gastrique & Charred Bok Choy

Seared Duck Breast with Blackberry Gastrique & Charred Bok Choy

INGREDIENTS:


For the Duck:


  • 2 duck breast halves (about 6 oz each)

  • Sea salt and cracked black pepper


For the Blackberry Gastrique:


  • 1/2 cup fresh or frozen blackberries

  • 1/4 cup balsamic vinegar

  • 3 tablespoons Aroma honey

  • 1 shallot, minced

  • 1 sprig fresh thyme

  • Pinch of sea salt


For Plating:


  • 3 heads bok choy, halved

  • 2 tablespoons Aroma olive oil

  • Sea salt and pepper


INSTRUCTIONS:


  1. Score the skin of duck breasts in a crosshatch pattern. Season generously with salt and pepper.

  2. Place duck skin-side down in a cold skillet. Heat to medium-high and cook 5-6 minutes until skin is golden and fat renders. Flip and cook another 3-4 minutes for medium-rare.

  3. Transfer duck to a cutting board to rest for 5 minutes.

  4. For the gastrique: In a saucepan, combine blackberries, balsamic vinegar, Aroma honey, shallot, and thyme. Bring to a simmer and cook until reduced by half and syrupy (about 8 minutes). Strain through a fine-mesh sieve, pressing gently on solids. Season with salt.

  5. Toss bok choy with Aroma olive oil, salt, and pepper. Sear in the same duck skillet cut-side down for 2-3 minutes until charred.

  6. Slice duck breast against the grain. Arrange on plate with charred bok choy and drizzle with blackberry gastrique.