INGREDIENTS:

Serves 4

Duck and Potatoes

4 boneless duck breast halves, skin scored in cross hatch pattern (not deep enough to cut the meat)

½ cup shallots, finely diced

4 sprigs fresh thyme

¾ cup Davis Estates red wine

1 cup fresh blueberries

1 cup chicken broth

1 teaspoon red wine vinegar

2 tablespoons cold unsalted butter

salt and black pepper to taste

1-pound banana fingerling potatoes, sliced lengthwise in half

Salt and black pepper

2-3 tablespoons reserved duck fat

Roasted Delicata Squash with Garlic and Sage

2 delicata squash, cut into ½ inch rings, seeds removed but skin on

½ bunch sage, chiffonade

2 garlic cloves, minced

¼ cup olive oil

salt and freshly ground black pepper to taste

METHOD:

Duck and Potatoes
Pat the duck breasts dry with paper towels and season with salt and pepper. Heat a medium sized nonstick skillet over medium heat until hot. Add the duck breasts, skin side down, reduce heat to low, and cook until the fat begins to render, about 5 minutes. Drain off 2 to 3 tablespoons of this fat to start your potatoes while continuing to cook the duck.

Preheat oven to 350. Heat a large, heavy bottomed skillet over medium-low heat and add reserved duck fat, salt and pepper. Place potatoes cut side down in skillet,  and reduce heat to low.  Sprinkle with more salt and pepper and cook for about 20 minutes, or until potatoes are golden brown. Transfer to over and bake for 15 minutes.

Continue to the cook duck skin side down, until most of the fat has rendered and the skin is deep golden and crisp, 15 – 20 minutes (if after 10 minutes skin is not browning adjust heat to medium).

Flip the duck breasts over and continue to cook until the center of the breasts are medium-rare and read 125 degrees on a meat thermometer, 2 to 5 minutes. Transfer the duck to a cutting board and tent with foil and let rest for 5 to 10 minutes.

Using the same skillet, leaving about a tablespoon of duck fat in it,  add the shallots and cook over medium-high heat until softened, 2 to 3 minutes. Add the wine, thyme and blueberries and cook until the liquid has reduced to a syrupy consistency, about 5 minutes.  You may need to mash the berries a little. Add the chicken broth and cook until the sauce reduces to about 1 cup, about another 5 minutes. Remove thyme sprigs. Whisk butter into the sauce and stir in red wine vinegar.

Roasted Delicata Squash with Garlic and Sage

Preheat oven to 350°.  In a large bowl toss squash, sage, garlic, and olive oil. Place squash on a non-stick sheet pan and season with salt and pepper. Roast, until just tender, 25 to 30 minutes.

Courtesy of Mark Caldwell, Executive Chef Davis Estates