Duck & Blueberry-Thyme Pan Sauce

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Grate the cheese on the large side of a box grater. Quarter and deseed the lemon. Quarter the radishes. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel and small dice the shallot. Pick the mint leaves off the stems. In a bowl, combine the blueberry spread, worcestershire sauce, the juice of 2 lemon wedges, and 1/4 cup of water.

Add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the caramelized onions, grated cheese, and cream. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a large pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.) Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Meanwhile, line a sheet pan with foil. Place the quartered radishes, carrot pieces, and halved brussels sprouts on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of the remaining lemon wedges.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced shallot and thyme sprigs. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened. Turn off the heat; stir in the butter until melted and combined. Carefully remove and discard the thyme sprigs. Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the mashed potatoes and roasted vegetables. Top the duck with the pan sauce. Garnish the vegetables with the mint leaves (tearing just before adding). Enjoy!