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

1. Peel and dice the ginger.
2. 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.
3. Pour the marinade over the duck breasts. Cover and let rest for an hour or two.
4. 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

1. 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.
2. Dissolve the cornstarch in a spoonful of cold water and whisk into the sauce. Allow to thicken. Salt to taste.
3. Remove the duck breasts from the oven and let rest for 5 minutes before slicing.
4. Serve with the blueberry sauce and asparagus.