Ingredients

• 2 Duck breasts
• 1 cup (250g) Haskap berries (fresh or frozen)
• 2 tbsp Cider vinegar
• 3 tbsp Maple syrup
• 1 tsp Ground dune pepper
• 1 small, minced Shallot
• 2 tbsp Olive oil
• to taste Salt
• to taste Freshly ground black pepper
• 1/2 small head Red cabbage
• 2 Apples (firm)
• 1 tbsp Lemon juice
• 2 tbsp (for garnish) Fresh chopped parsley

Instructions

1. 1

   **1. Prepare the haskap glaze:** In a small saucepan, sauté the minced shallot in 1 tbsp of olive oil over medium heat. Add the haskap berries, cider vinegar, maple syrup, and ground dune pepper. Simmer over low heat for 10-15 minutes, until the sauce thickens slightly and the haskap berries are tender. For a smooth sauce, strain through a sieve; otherwise, leave as is. Season with salt and pepper to taste. Set aside.

2. 2

   **2. Prepare the duck breast:** Score the skin of the duck breasts in a crosshatch pattern, without cutting into the flesh. Season generously with salt and pepper on both sides.

3. 3

   **3. Grill the duck:** Preheat the BBQ to medium-high heat. Place the duck breasts skin-side down on the grill. Grill for 8-10 minutes, draining excess fat if necessary, until the skin is crispy and golden. Flip and grill flesh-side down for 3-5 minutes for medium-rare (internal temperature of 57-60°C / 135-140°F). Generously brush with the haskap glaze during the last few minutes of cooking. Remove from the grill and let rest on a cutting board for 5 minutes before slicing.

4. 4

   **4. Prepare the grilled cabbage and apple salad:** While the duck rests, cut the red cabbage into wedges about 1-2 cm thick and the apples into thick slices. Lightly brush with olive oil and lemon juice, season with salt and pepper. Grill on the BBQ for 3-4 minutes per side, until tender and lightly charred. Coarsely chop the grilled cabbage and apples.

5. 5

   **5. Serve:** Slice the duck breast into medallions, about 1 cm thick. Arrange the slices on a bed of grilled cabbage and apple salad. Drizzle with a little more glaze and garnish with fresh chopped parsley. Serve immediately.