Roasted Liberty Duck Breast

Ingredients

• 12 liberty duck breasts (Hudson Valley or Maple Leaf Farms)
• 21 cup huckleberries (fresh or frozen)
• 31 cup ruby port
• 41/4 cup toasted hazelnuts
• 51 duck leg (for confit)
• 64 slices sourdough bread (for pudding)
• 71 head broccolini
• 81/2 cup preserved cherries (mostarda)
• 92 tbsp olive oil
• 10salt and pepper

Instructions

1. 1Score duck breast skin in a crosshatch pattern; season with salt and pepper.
2. 2Place skin-side down in cold skillet, bring to medium heat; render fat 8–10 min.
3. 3Flip and cook 3–4 min for medium-rare; rest 5 min.
4. 4Reduce huckleberries and port with sugar until syrupy.
5. 5Make duck confit bread pudding: shred confit duck, mix with torn sourdough and egg custard, bake until golden.
6. 6Char broccolini in a hot skillet with olive oil.
7. 7Serve duck breast sliced with huckleberry-port reduction, toasted hazelnuts, bread pudding, charred broccolini, and cherry mostarda.