Spiced Duck Breast

Pat the duck breasts dry. In a small bowl, mix together the smoked paprika, salt, ground coriander, and ground cloves. Rub the skins of the duck breasts with the spice mixture, packing in the spices and evenly coating the skin. Let the duck breasts sit at room temperature for 20 minutes.

Heat a large, heavy-bottom sauté pan over medium heat. When the pan is hot, add enough oil to just coat the bottom. When the oil is hot, carefully place the duck breasts in the pan, skin-side down. Sear the skin until brown and crisp, about 5 minutes. Turn the duck breasts over and continue to cook for another 4-6 minutes, or until your desired doneness. Remove the duck from the pan, cover loosely with foil, and let rest for about 15 minutes.

Over medium heat, place the bok choy in the hot duck fat and sauté until brown and tender, about 4 minutes per side.

Basil Pea Puree

Meanwhile, melt the butter in a shallow, heavy-bottom pot over medium heat. Add the peas and sauté until tender. Pour in the chicken stock. Bring the stock to a simmer. Simmer the peas for about 6 minutes until some of the stock has reduced. Transfer the hot mixture to a food processor and add the basil. Blend until smooth for about 1 minute. Gradually add in the cold, diced butter while the food processor runs. The heat from the peas will melt the butter and allow it to emulsify into the puree. Once incorporated, season the puree with salt to taste.

Soy Glazed Blackberries

In a large sauté pan, melt the butter over medium heat. Add the blackberries and sauté for about 3 minutes until slightly caramelized. Stir in the soy sauce, brown sugar, water, and whole cloves. Bring the mixture to a simmer. Let cook over low heat until the sauce has reduced and thickened, about 5 minutes. Remove the cloves.

To Serve

After resting, slice the duck breast into thin slices. Serve the duck over the basil pea puree with the seared bok choy alongside. Spoon the soy glazed blackberries over top. Garnish with the pea flowers or shoots (optional).