You can lick the spoon

DUCK

 Makes 2 servings

INGREDIENTS:

Duck breast (about 1 1/2 pounds)

Kosher salt and black pepper

Blueberry & green peppercorn chutney (recipe below)

ovenproof skillet

DIRECTIONS:

Preheat oven to 400 degrees.

Score the duck breast on the fat side with a sharp knife in a criss-cross pattern.

Season the duck with salt and pepper

Heat up the skillet

Test the pan to see if it is hot enough by touching the tip of the duck to the pan.

If it makes a sound, then it is probably hot enough.

Place duck fat side down to render the fat (about 6 minutes)

Remove the fat from the pan and set aside.

Turn the duck over and sear on that side for one minute.

Place duck in the pan (make sure it is oven proof) in the oven for another 7-9 minutes.

Remove from oven and let rest for 5 minutes so that the juices do not run out.

Fat side of the duck scored in criss-cross pattern

Duck searing on fat side

Duck fat set aside- you can cook potatoes in this if desired.  If not, discard.

Potatoes go well with the duck and chutney

Be sure to allow the duck to rest.

Yum!

BLUEBERRY & GREEN PEPPERCORN CHUTNEY:

2 cups brown sugar

1/4 cup raspberry vinegar

1/4 cup red wine vinegar

1/4 cup white wine vinegar

4 cups blueberries (fresh are better in my opinion but you can use frozen

1 cup minced onion

1/4 cup green peppercorns

1 lemon juiced

1 1/2 teaspoons grated fresh ginger

Combine the vinegars with the brown sugar and stir over medium heat until dissolved.

Simmer for about 5 minutes.

Add blueberries, onion, peppercorns, lemon juice and ginger.  Stir to combine.

Simmer for 45 minutes on low so it will not burn.  Continue to stir.

Makes for great gifts and goes well with Thanksgiving turkey.  Store in Mason jars and share!  Chutney is even delicious as a jam or with cheese.