Preheat oven to 190 C / Gas 5. In a small bowl mix together the salt, ground black pepper, thyme and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
Place cubed potatoes into a 23x33cm or similiar sized baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the dish until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar and scotch bonnet in a small saucepan. Bring to the boil over medium-high heat, then reduce heat to low and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
Cook the pancetta in a large frying pan over medium heat until crispy. Remove the pancetta to drain on a kitchen towel, leaving the drippings in the frying pan. Add the shallots and the mushrooms to the hot frying pan; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the pak choi in the hot frying pan. Stir and cook the pak choi until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms and pancetta to the frying pan, turn off the heat and set aside.
Rinse the duck breasts and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large frying pan over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 71 degrees C for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the frying pan with the pak choi mixture onto the hob over medium heat to warm through.
Slice each duck breast diagonally into 1cm strips. Divide the pak choi mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the pak choi mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.
If jalapeno peppers are available, use these instead.
Altered ingredient amounts.
changed the apple juice to a large grated bramley apple. as had no AJ to hand. very easy to prepare and it really does taste superb. Go on give it a try - you won't be dissapointed. neither will your guests. - 12 Sep 2010
i wanted a recipe for duck breast with cherry which i love but decided to take a chance on this. this was no chance but perfection itself in every way. looked like the picture and tasted divine. - 04 Sep 2013