As prepared by Executive Chef, Allan Day
1/2 cup extra virgin olive oil
2 cloves garlic
1/4 cup chopped basil
1 tablespoon chopped rosemary
8 juniper berries
2 tablespoons Dijon mustard
1 tablespoon paprika
4 duck breasts, boned, shaved of excess of fat and skin scored with a diamond pattern
2 pounds Idaho potatoes
1/4 cup unsalted butter; room temperature
Salt and freshly ground pepper
1 1/2 cups fresh blueberries
1 tablespoon coarse black pepper
1/4 cup sugar
1 cup port wine
1 cup red wine
1 tablespoon unsalted butter
Sage leaves, deep-fried
For the marinade, combine all ingredients and blend until smooth. Rub marinade into duck breasts. Cover and refrigerate for 1 hour.
Preheat oven to 425 F
Scrub and dry potatoes. Place on a sheet pan, season with salt and pierce skin in a few places with a fork. Bake for 1 hour or until tender.
While hot, halve potatoes and scoop out flesh. Mash potatoes; add half of butter, salt and pepper and shape into individual cakes.
Sauté potato cakes in remaining butter in a small sauté pan over medium heat until golden on both sides.
Remove breasts from marinade. Sear duck, skin side down in a sauté pan over high heat until golden brown and slightly crisp. Allow the fat to render and discard the excess. Lower heat to medium, turn breasts and continue to cook for an additional6 minutes, until meat is cooked to the doneness required, slightly firm to the touch and nicely golden. Let rest for 5 minutes, loosely covered with aluminum foil.
For sauce, in a small saucepan over medium-high heat, combine 3/4 cup of the blueberries, pepper, sugar, port and wine, bring to a boil and simmer for about 20 minutes or until berries are falling apart. Pour mixture through sieve into a small saucepan, pressing on berries to extract all the juice. Over medium heat simmer sauce and remaining blueberries for 5 minutes. Remove from heat and slowly whisk in the
butter. Keep warm.
Using a sharp knife cut the duck breasts on the bias into 1/2-inch slices.
Place potato cakes in the center of warmed plates; arrange duck slices in a fan on top. Spoon the sauce around and garnish with deep fried sage.
*We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook