At 14 years old,his passion for cuisine led him to his first job as a dishwasher. It was there, elbows deep in dish water, that Jeff Massey decided to pursue a career in the culinary arts.  He is now part-owner and executive chef of Restaurant 62 in Abbotsford, and he shows us how to prepare duck breast.


Chef Jeff Massey


Seared Fraser Valley Duck breast with Rosemary, Red Wine and Blueberry Compote

For the Duck:

score the skin if the breast to help render the fat

season liberally with salt and black pepper

sear skin side down on low/medium heat for about 12 minutes, or until a nice rich

golden coulour is achieved and the skin is crispy

turn duck over and sear on flesh side for about 3 minutes or until duck breast is medium


remove from heat and rest for 3-5 minutes

slice and serve over baby arugula salad

add some nice cheese such as aged gouda or brie


For the Compote:

2 cups fresh blueberries

1 tbsp sea salt

1 tbsp chopped fresh rosemary

1/4 tsp cracked black pepper

1 shallot minced

1/2 cup red wine

2 tbsp extra virgin olive oil



in a medium sized heavy bottomed sauce pot, begin to sweat the shallot in the olive oil over medium heat

add sea salt, rosemary, and red wine, bring to a boil for about 2 minutes to remove alcohol

add blueberries and stir to incorporate

simmer over medium heat until blueberries are well cooked and are at a sauce like consistency

stir in fresh cracked black pepper