Marinated duck breast with blueberry sauce
30 mins
30 mins
Ingredients
- 1 walnut-sized piece of ginger
- 4 TABLESPOONS Mirin (from the Asian shop)
- 4 TABLESPOONS Soy sauce
- 2 TABLESPOONS Sugar
- 7-10 Tbsp Cayenne pepper
- 2 Duck breast fillets
- 1 TABLESPOON Oil
- 300 g wild blueberries from North America
- 7-10 Tbsp (deep-frozen, alternatively from the glass + 4 tablespoons blueberry juice)
- 100 ml Duck stock (from the glass)
- 2 TEASPOONS Cornstarch
- 1 pinch Salt
- 200 g green Thai asparagus
Directions
- 1
Peel and finely chop the ginger. Simmer mirin, soy sauce and sugar for 5 minutes. Season with cayenne pepper. Let it cool down. Rub the marinade into the duck breasts. Leave covered to marinate for 1-2 hours.
- 2
Heat the oil in a pan. Dab duck breasts slightly dry. Sear duck breasts briefly on both sides. Place in a fireproof dish with the skin side facing upwards. Set aside the pan for the blueberry sauce.
- 3
Roast in the preheated oven at 200 degrees (gas: level 3-4, fan oven: 180 degrees) for about 15 minutes.
- 4
Add blueberries to the pan and defrost while stirring. Add the rest of the marinade and duck stock and bring to the boil. Whisk the starch with a little cold water. Stir into the sauce and bring to the boil once. Season with 1 pinch of salt.
- 5
Let the duck breast rest for 5 minutes before cutting it. Rinse Thai asparagus, cut off the ends and cook in salted water for 3-5 minutes. Drain the asparagus. Cut the duck breast open and serve with the blueberry sauce and the asparagus.
- 6
Serve with basmati rice as desired.
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