Seared Duck Breast with Blueberry Sauce

Preheat your oven to 375°F (190°C).

In a small bowl, mix together rosemary, salt, thyme, and black pepper. Set aside for seasoning the potatoes and duck.

Toss the cubed potatoes in a 9x13-inch baking dish with olive oil. Sprinkle 2 tablespoons of the spice blend over the potatoes, ensuring they are evenly coated. Spread the potatoes into a single layer and bake in the preheated oven for 35 to 40 minutes.

While the potatoes are roasting, combine blueberries, water, apple juice, sugar, and jalapeño in a small saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 10 minutes, or until the sauce thickens to a syrup-like consistency.

In a large skillet, cook pancetta over medium heat, turning occasionally, until crispy. Remove from the skillet and drain on paper towels, reserving the drippings. Add shallots and mushrooms to the skillet and sauté until softened and lightly browned. Transfer the shallots and mushrooms to a bowl. Increase the heat to medium-high and add the bok choy to the skillet. Stir-fry until the leaves are wilted and the stalks are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet and set aside off the heat.

Rinse and pat dry the duck breasts. Rub the remaining spice blend onto both sides of the breasts. Heat a large skillet over medium-high heat, then add vegetable oil and butter. Once the skillet is hot, place the duck breasts in the pan, skin and fat side down. Do not move the breasts until the skin is deeply browned, about 5 minutes. Flip the breasts and cook until an instant-read thermometer inserted into the thickest part reads 160°F (71°C) for well-done. Transfer the breasts to a plate, cover with foil, and rest for 5 minutes. While the duck rests, reheat the bok choy mixture over medium heat until warmed through.