Roast Duck Breast
4 Duck Breasts
1 Tbsp. Pepper Medley
1 Tbsp. Sea Salt
2 cups Wilted Arugula
1 tsp. Garlic (crushed)
1 tsp. Shallots (diced)
1 Tbsp. Butter
20 Fingerling Potatoes
2 Tbsp. Extra Virgin Olive Oil
Blueberry Compote
2 Tbsp. Butter
2 pints Blueberries
½ cup Cane Sugar
1 tsp. Corn starch
1 Lemon, juiced
Combine all ingredients in a small pot and heat over medium heat until desired thickness.
About The Blue Boar Inn & Restaurant
The Blue Boar Inn offers 12 elegantly decorated rooms complete with turrets, wrought-iron balconies and fireplaces. The Restaurant offers a menu that pairs modern-day favorites with fresh ingredients and cooking methods. The Inn's chef seeks local providers of fresh produce and meats to create his signature dishes, which change with the seasons. The Blue Boar Inn & Restaurant received five Best of State honors in 2011: Best Bed and Breakfast, Best Inn, Best European Fine Dining, Best Plated Brunch and Best Chef. The Blue Boar also received the AAA Four Diamond Award for 2012. For more information visit:
http://theblueboarinn.com.
