Moulard Duck Breast with Rosti and Huckleberry Sauce

Yield: 4 portions

Duck bones – 1 lb.
Carrot, peeled – diced 1
Shallots, peeled – chopped 10
Garlic cloves, peeled – chopped 3
Thyme sprigs – 5
Bay leaves – 3
Raspberry vinegar – 3/4 cup
Huckleberries – 5 Tbsp.
Veal stock – 3/4 cup
Moulard duck breasts – 2
Olive oil – as needed
Sugar – 1/4 cup
Water – 1/2 cup
Red wine vinegar – 1/4 cup
Butter – 6 Tbsp.
Potatoes, peeled – grated 2
Thyme, leaves only – 3/4 Tbsp.
Chives – 1 Tbsp.
Salt and pepper – to taste


  1. In 375F oven, roast duck bones in hot pan; add carrot, 6 shallots, 1 garlic clove, thyme sprigs and bay leaves; roast 15 minutes. Place on stove, add raspberry vinegar and reduce by 3/4. Add huckleberries, saute for a few minutes and add veal stock. Reduce liquid by 3/4.
  2. In saute pan, sear duck breasts in olive oil; finish in oven until meat is still pink. Set aside.
  3. Make caramel by cooking sugar and water in heavy-bottom pan. Add wine vinegar and stir into huckleberry sauce; strain and finish with 4 Tbsp. butter.
  4. To make rosti, toss potatoes with remaining shallots, garlic cloves, herbs, salt and pepper. Melt 2 Tbsp. butter in 6-in. saute pan, bring to high heat, add potatoes, pressing to form disk. When brown, flip and finish in 375F oven, 15 minutes. Season duck with salt and pepper; serve with potatoes and sauce.