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.
Crispy, crispy!
The key to crispy duck skin is starting with a dry pan, no added oil needed! Slowly rendering the fat over medium-low heat creates that irresistible crunch while keeping the meat tender. For an extra burst of flavour, serve with a side of lightly sautéed wild greens.
This recipe was originally published in the July 2025 issue of alive magazine.
Wild Ginger and Blueberry Glazed Crispy Duck Breast
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
Directions
01
Preheat oven to 400 F (200 C). Score duck skin and season with salt and pepper.
02
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.
03
Flip and transfer to preheated oven for an additional 7 to 10 minutes, or until you’ve reached desired doneness.
04
Meanwhile, in saucepan, heat blueberries, wild ginger, honey, and vinegar on medium-high
05
Let duck rest for at least 15 to 20 minutes, slice, and drizzle with blueberry glaze.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
