Prep. time: A minutes
Marinade: 1 hour
Cooking time: 5 + 15 minutes
Duck breasts pair very well with asparagus simply cooked in boiling water with a pinch of salt.
For a more complete meal, serve with basmati rice.
Marinating and cooking
- Peel and dice the ginger.
- In a small saucepan, dissolve the sugar in the mirin and soy sauce over low heat for 5 minutes. Add the cayenne to taste and the ginger. Let cool.
- Pour the marinade over the duck breasts. Cover and let rest for an hour or two.
- Sear the breasts in a non-stick skillet, or with a spoonful of oil, on both sides, then transfer to a baking dish (gratin dish), skin-side up. Cook at 200° C/400° F for 15 minutes.
Sauce and finishing
- While the duck is cooking, put the blueberries in the skillet you used to sear the duck breasts. Add the marinade and the broth; simmer over low heat.
- Dissolve the cornstarch in a spoonful of cold water and whisk into the sauce. Allow to thicken. Salt to taste.
- Remove the duck breasts from the oven and let rest for 5 minutes before slicing.
- Serve with the blueberry sauce and asparagus.
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