Pan Roasted Duck Breast with Blueberry Chutney and Potato and Leek Galette

This may have been the best meal I've ever made. The duck was moist and tender, the blueberry chutney paired perfectly with the duck, and the potato and leek galette was so elegant and tasty.

Pan Roasted Duck Breast with Blueberry Chutney
Adapted from recipe on foodnetwork.com
Yield: 3 servings
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Pan Roasted Duck Breasts
2 duck breasts
salt and pepper

1. With a sharp knife, score the duck fat. Do not cut into the meat.


2. Season the duck with salt and pepper.


3. Warm a heavy-bottomed pan over medium-high heat.


4. Place duck breasts, fat side down, into the pan.


5. Cook for 4-5 minutes to render the fat.


6. Turn the duck breasts over, and reduce heat to medium.


7. Cook for 6-7 minutes for medium rare.


8. Let the duck rest for 5 minutes before thinly slicing.

Blueberry Chutney
Yield: 1/2 cup

1/2 cup brown sugar
1/4 cup white wine vinegar
1/4 cup red wine vinegar
2 tbsp apple cider vinegar
3/4 cup blueberries, fresh or frozen
1 small onion, minced
2 tsp ginger, grated
juice of half a lemon

1. Combine sugar and vinegars in a medium pot.


2. Place over medium heat and stir to dissolve the sugar. Simmer for 5 minutes.


3. Add blueberries, onion, ginger, and lemon juice.


4. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 45 minutes.

Potato and Leek Galette
Adapted from recipe on marthastewart.com
Yield: 6-8 servings
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4 white potatoes, peeled
2 tbsp butter, melted
1 leek, white and light green parts, sliced thinly crosswise, well washed
1/3 cup cheddar cheese, coarsely grated
1/3 cup gruyere cheese, coarsely grated
1/3 cup jack cheese, coarsely grated
salt and pepper

1. Preheat oven to 375F.


2. Line the bottom of a 9-inch cake pan with parchment paper.


3. Brush parchment paper with a quarter of the melted butter.


4. Using a mandoline, slice the potatoes to 1/8-inch thick.


5. Arrange the sliced potatoes in a circular pattern, overlapping the slices, in the prepared pan.


6. Brush potato layer with another quarter of the melted butter.


7. Season with salt and pepper.


8. Sprinkle with half the leeks and half of each of the cheeses.


9. Repeat with another layer of potatoes, butter, salt and pepper, and remaining leek and cheese.


10. Top with remaining potatoes and butter. Season with salt and pepper.


11. Using a spatula, press the galette down firmly.


12. Bake until potatoes are tender, about 45-50 minutes.


13. Let cool slightly, then run a knife around the edge of the pan.


14. Invert galette onto a plate. Remove parchment paper.


15. Cut into wedges and serve warm.