Arepas are lightly fried cornmeal rounds served throughout Latin America in both sweet and savory dishes. In this savory rendition, arepas are topped with sliced duck breast and a blueberry and Port sauce.
For the spiced duck, mix Chili Powder, Cardamom, Sea Salt and Pepper in small bowl. Score skin of duck with diagonal cuts and rub both sides of duck breast with the spice rub. Heat frying pan on a medium-low heat, add the duck breast, skin-side down. Cook for 15 - 20 minutes or until some fat has melted and the skin is browned. Turn duck breast, cook for 8 - 11 minutes or until internal temperature reaches 60°C (for medium-rare).Remove duck from pan and set aside.
Pour any excess fat from the pan, add blueberry jam, port, onion, Cardamom and Pepper to pan. Cook on medium heat for 7-9 minutes or until reduced, stirring occasionally. Add the butter and whisk until sauce is thickened, whisk in the lemon juice. Purée the sauce in blender on high speed until smooth and set aside.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4. For the Arepas, mix water, cornmeal, masa harina, 2 tbs of the butter and Sea Salt in a medium bowl until well blended. Divide the mixture into 8 portions, form each into a ball then flatten into a disk, about 6cm (2½) in diameter and 0.5cm (¼)thick.
Melt 3 tbs of the remaining butter in large frying pan on a medium heat. Add arepas and cook for 5 - 6 minutes per side or until golden brown. Add the remaining 3 tbs of butter as necessary. Transfer arepas to parchment paper-lined baking tray and bake arepas in the oven for 4 -5 minutes or until cooked through.
To serve, slice duck breast into thin slices. Place 1 - 2 slices on each arepa. Top with Blueberry port sauce and garnish with lemon peel.
Cooks Notes: Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas. However corn flour may also be used as a substitute.