Name: Duck Breast with Corn, Peppers and Wine Berries
Yield: Serves 4
Cuisine: United States
Ingredients: ½ cup (125 g) corn purée; 2 cloves garlic; ½ cup (80 g) wine berries, washed; 1 cup (175 g) mixed bell peppers, cut into matchsticks; 2 Tbsp. butter; 4 boneless duck breasts; 2 sprigs thyme; 2 Tbsp. (26 g) pickled peppers, cut into matchsticks; 2 Tbsp. (26 g) cipollini onions, peeled and cut into small crescents; 2 cups (350 g) corn kernels; 1 tsp. jalapeno peppers, minced

An umami combo of duck, corn and peppers. Served on a yellow sauce of corn purée and surrounded by edible wildflowers and wine berries, this dish also rates high on vibrant visual appeal.

Ingredients

4 boneless duck breasts
2 Tbsp. butter
2 sprigs thyme<

Method

Cooking the Duck

Season duck breasts and cook skin-side down in a large sauté pan on medium-low heat until crisp. Add butter, garlic and thyme to the pan and baste flesh side for 20 seconds.

Remove the duck from the pan and allow to rest for up to 20 minutes.