Cured Duck Breast with Blueberry Reduction

Cured Duck Breast with Blueberry Reduction

Duck Breasts (I prefer Magret, but Muscovy will do)
CURE:
1/2 C Course Sea Salt
1/2 C Demerara Sugar
2 Garlic Cloves, crushed
1t Black Peppercorns, crushed
1t Allspice, crushed
1t Dried chilies, chopped
2 Bay Leaves, chopped
2 Thyme Stems
REDUCTION:
1 Pint Ontario Blueberries
Maple Syrup
6 Cipollinis, peeled and quartered
1 C Poulty Stock
1 Bunch thyme

In a Ziploc bag, add all the curing ingredients, along with the duck breasts, seal and move around until the cure is incorporated. Place in fridge for 12 hours.
In a large pan, saute cipollini onions with a knob of butter and a pinch of salt. Once onions have started to caramelize, add blueberries, a glug of maple syrup and continue to saute until blueberries have begun to break down. Deglaze with a glug of red cooking wine and add poultry stock and chopped thyme. Reduce until it is a sauce-like consistency. After the 12 hours, remove duck breast and rinse thoroughly. Pat dry with paper towels, and score skin side every half centimeter in a crisscross pattern. In a large oven-proof pan on high heat, add duck breast carefully, fat side down until skin is nicely browned. Flip over and place in a 375 oven for 10 minutes for med-rare (my recommendation).
Top off with blueberry reduction and enjoy with a glass of Merlot!

Wine Pairing: Rosewood Estates 2012 Select Series Merlot