Roasted duck breast with blueberry sauce and peach purée

For the duck breast:

• Make transversal and longitudinal cuts in the fatty part of the duck breast to obtain a diamond pattern.

For the peach puree:

• Cook the peach in water, sugar and a cinnamon stick.
• Blend it until it becomes a smooth purée.
• If it is necessary to lighten use the cooking liquid from the peach.
• Chop some chives to decorate the puree.

For the blueberry coulis:

• Make a syrup and keep it boiling for 1 or 2 minutes.
• Remove from the heat and add the blueberries and cover.
• Drain the blueberries, set aside a few to decorate the sauce and mash the rest.
• If it is too thick, lighten it with cranberry syrup.

For the Porto sauce:

• Make a demiglace with a dark poultry stock.
• Make a blond caramel, add the port and leave to reduce.
• Mix with a little demiglace and the Porto caramel.

SET UP

• Sear the grilled duck breast, firstly searing the fatty part and then the meat.
• Finish cooking by roasting in the oven at 180 ºC.
• Slice the duck breast into fillets of about 2 cm.
• Dish up the peach puree in a teardrop shape.
• Place the slices of duck breast on top of the tear.
• Season with the Port sauce.
• Using a squeezy bottle, place a few drops of different sized blueberry coulis on the plate.
• Season with Maldon salt and decorate with chopped chives.