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1
Preheat the oven to 400 degrees F.
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2
With a sharp knife score the fat of the duck breasts in a criss-cross pattern.
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3
Season the duck with salt and pepper.
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4
Warm a heavy bottomed ovenproof skillet over medium heat.
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5
Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes.
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6
Reserve rendered duck fat.
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7
Turn the duck breasts over and sear for 1 minute.
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8
Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare.
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9
Let the duck breasts rest for 5 minutes then thinly slice.
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10
Grate the potatoes and squeeze out excess liquid using your hands.
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11
Toss the potatoes with the melted butter, rosemary, salt, and pepper.
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12
Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat.
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13
Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake.
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14
Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes.
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15
Flip the rosti in the pan and add more duck fat.
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16
Continue cooking until golden and crisp.
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17
Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture.
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18
Reheat rosti in a 400 degree F oven for 10 minutes.
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19
Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot.
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20
Place over medium-low heat and stir to dissolve the brown sugar.
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21
Simmer for 5 minutes.
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22
Add the blueberries, onion, green peppercorns, lemon juice, and ginger.
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23
Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
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24
The chutney will keep for several weeks stored in the refrigerator in an airtight container.
