Pan-Seared Duck Breast with Blueberry Sauce

Preheat the oven to 375 degrees F (190 degrees C).

Combine rosemary, salt, thyme, and black pepper in a small bowl; reserve for seasoning potatoes and duck.

Toss cubed potatoes in a 9x13-inch baking dish with olive oil; sprinkle with 2 tablespoons spice blend until evenly coated. Spread into a single layer across the bottom of the baking dish; bake in the preheated oven, 35 to 40 minutes.

While potatoes roasting, combine blueberries, water, apple juice, sugar, and jalapeño in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low; simmer until reduced to the consistency of syrup, about 10 minutes.

Cook pancetta in a large skillet over medium heat, turning occasionally, until crispy. Drain on paper towels; reserve drippings in the skillet. Add shallots and mushrooms to the skillet; cook and stir until soft and just beginning to brown. Transfer shallots and mushrooms to a bowl; set aside. Increase heat to medium-high; add bok choy to the skillet. Cook and stir until leaves wilted and white stalks tender, about 5 minutes. Return shallots, mushrooms, and pancetta to the skillet, set aside off heat.

Rinse duck breasts; pat dry. Rub remaining spice blend onto both sides of breasts. Heat a large skillet over medium-high heat, when hot, add vegetable oil and butter. Immediately place breasts in the skillet, skin and fat sides down. Do not move breasts until the skin is deep brown, about 5 minutes. Flip breasts; cook until an instant-read thermometer inserted into the thickest part reads 160 degrees F (71 degrees C) for well done. Transfer breasts to a plate; cover with foil and rest 5 minutes. While breasts resting, heat bok choy mixture over medium heat until warmed through.

Slice breasts diagonally into 1/2-inch strips. Divide bok choy mixture among four plates; drizzle each with 1/2 tablespoon aged balsamic vinegar; arrange sliced breasts on bok choy, then ladle on blueberry sauce. Serve potatoes on the side.