• 1” piece fresh ginger, diced
  • 1/4 cup Mirin
  • 1/4 cup soy sauce
  • 2 tablespoons granulated sugar
  • cayenne pepper
  • 2 duck breasts
  • 1 tablespoon vegetable oil
  • 2 1/2 cups Wild Blueberries
  • 1/2 cup duck stock (or chicken stock)
  • 2 teaspoons cornstarch
  • salt to taste
  • 8 oz asparagus, trimmed and steamed


        

        

			
In small saucepan, bring Mirin, soy sauce and sugar to simmer and cook for 5 minutes. Add cayenne pepper to taste; let cool. Place duck breasts in shallow dish and pour Mirin mixture over and turn to coat. Cover with plastic wrap and refrigerate for 2 hours.


In skillet, heat oil over high heat and brown both sides of breasts. Place on a baking sheet, skin side up and roast in 400°F oven for 15 minutes. Let cool 5 minutes, before slicing.


Return skillet to medium high heat and add Wild Blueberries. Add remaining marinade and duck stock. Cook, stirring until boiling. In small bowl, whisk cornstarch with 1 tablespoon of cold water and stir into sauce. Cook, stirring for 1 minute or until thickened. Add salt to taste. Serve sauce with sliced duck breast and asparagus. Preparation Time: 15 minutes plus 2 hours marinating. Cook Time: 20 minutes. Serves 4.