Ingredients: Serves 4
- 2-3 Duck breasts, skin on.
- 3 handfuls of wild myrtilles
- 2 tsp wild thyme chopped
- 1 tbsp mountain honey
- 20 new potatoes
- Sea salt and pepper
Prep work:
- Add 2 handfuls of the wild blueberries, 2 tsp of thyme, the honey and 1 tbsp of water to a saucepan.
- Bring to the boil, reduce to a simmer and cook for 5-10 minutes.
- Pass through a sieve, cool and store in a lightweight bottle.
- Parboil the new potatoes in a pot of salted water.
- Allow to cool then store in the fridge.
Method:
- Season the duck breasts and score on the skin side
- Sear the duck breasts on the parilla or chapa flesh side for 2 minutes.
- Turn over and cook, skin side down for 4-6 minutes (depending on the heat of the fire and the size of the breasts), taking care to caramelise, but not burn the skin.
- NB, take care not to overcook the breasts.
- From time to time scrape off a little of the duck fat that renders out into a bowl
- Remove the duck and leave to rest for 5 minutes.
- Using the duck fat from the bowl, cook the parboiled new potatoes in a pan, turning frequently.
- Transfer the potatoes to a bowl and season.
- Pour the bilberry sauce into the pan and warm for 1 minute.
- Add the sliced duck breasts, and heat for 30 seconds.
To serve
Spoon the duck slices and sauce on plates. Add the new potatoes, sprinkling some additional wild thyme over them. Finish the plate with wild blueberries.
