The deep, warming spice of wild ginger enhances a glossy, antioxidant-packed blueberry glaze atop perfectly crispy duck breast, bringing both flavour and anti-inflammatory benefits to the table.
Ingredients
- 2 duck breasts, skin on
- 1/2 tsp (2 mL) sea salt
- 1/4 tsp (1 mL) black pepper
- 1/2 cup (125 mL) wild blueberries, fresh or frozen
- 1 tsp (5 mL) grated wild ginger
- 1 Tbsp (15 mL) raw honey
- 1 Tbsp (15 mL) apple cider vinegar
Instructions
Preheat oven to 400 F (200 C). Score duck skin and season with salt and pepper.
In cold pan, place duck breasts skin side down. Heat to medium heat and cook for 5 to 7 minutes, until fat is rendered and skin is crisp.
Flip and transfer to preheated oven for an additional 7 to 10 minutes, or until you've reached desired doneness.
Meanwhile, in saucepan, heat blueberries, wild ginger, honey, and vinegar on medium-high heat until syrupy.
Let duck rest for at least 15 to 20 minutes, slice, and drizzle with blueberry glaze.
Tip: Starting the duck in a cold pan is the key to perfectly rendered, crispy skin. As the pan heats up gradually, the fat has time to slowly melt away rather than seizing up — resulting in skin that's golden, crackling, and delicious. Don't rush this step.
Serves 2
By Corinne Quesnel