Crispy Duck Breast with Oregon Marionberries

4 boneless duck breasts (8 oz each)
Buckwheat polenta
Baby arugula
Oregon marionberries
Local honey
Aged balsamic vinegar

Brush the fish with a small amount of Olive oil, season with salt and pepper and cook on the grill until fully cooked. Squeeze fresh lemon juice on the fish. Place the fish in a serving dish and then top with the Olive caper relish. Sprinkle Jacobsen Sea Salt on top and garnish with micro greens and sliced radishes.

Buckwheat Polenta

1 cup Cornmeal (fine)
¼ cup Buckwheat flour
¼ cup Mascarpone
2 Tbsp Parmigiano reggiano
1 sprig Fresh sage
½ tbsp Minced garlic
¼ cup Minced shallot

Saute garlic and shallot in 2 tbsp butter. Add 4 cups of water and boil with the sage. Whisk cornmeal into water in a steady stream. After a few minutes, the cornmeal will start to thicken. Turn heat down to low. Whisk in the buckwheat flour and cook mixture until very thick (about 15 minutes).

With a rubber spatula, fold in mascarpone, parmigiano, salt and pepper. Pick out the sage and discard. Set polenta aside and keep warm while cooking the Duck.

For the duck

Start one day before serving to let the duck marinate. Trim the duck breasts of any excess fat or gristle. Score the skin to allow the duck to fully absorb the herbs. Sprinkle the breasts with a few sprigs of herbs. Thyme, sage and rosemary all work well. Pick your favorite or use a little of each. Smash a few cloves of garlic and rub on duck. Season breasts with salt and freshly ground black pepper. Place in container add refrigerate for 24 hours.

To cook

Place duck on a medium heat grill or pan, skin side down. Cook slow and evenly so that the fat renders and the skin crisps without burning. When ¾ of the way done, flip the duck and finish cooking on the meat side. Cook to medium rare. Remove the duck from heat and let rest 3 -5 minutes before slicing.