Duck breasts in pepper with blueberry sauce
4 servings
30 minutes
Duck breasts in pepper with blueberry sauce is an exquisite dish of Chinese cuisine that combines tender meat with vibrant flavors of sweetness and spiciness. The fried duck breast, covered with a golden crispy crust, reveals its juiciness under a layer of aromatic blueberry sauce. The sauce, made from caramelized sugar, balsamic vinegar, and ginger, complements the meat with fruity acidity and deep richness. Blueberries add a refined aftertaste to the dish, while spices provide subtle heat. This culinary composition is perfect for special occasions and Eastern-style dinners, highlighting the richness of Chinese gastronomy.
1
In a small pot, mix sugar and water and place over low heat until the sugar dissolves. Increase the heat and boil without stirring for about 8 minutes until it reaches a caramel state. Add vinegar, then broth, and simmer for about 20 minutes until the volume reduces to 1 cup. Remove from heat and add finely chopped dried fruits and ginger. Let it sit for 30 minutes.
- Sugar: 0.3 glass
- Water: 2 tablespoons
- Balsamic vinegar: 2.5 tablespoons
- Chicken broth: 1.5 glass
- Dried fruit: 1 glass
- Grated ginger: 1 tablespoon
2
Meanwhile, pierce the skin of the breasts in several places with a fork, but do not touch the meat. Salt and generously rub with pepper. Heat a pan over medium heat and place the meat skin-side down, cooking until golden and crispy for about 15 minutes. Flip and fry for another 8 minutes for medium doneness. Place on a plate and let rest for 10 minutes.
- Duck breast: 2 pieces
- Freshly ground black pepper: 4 teaspoons
3
Heat the sauce over low heat. Add the butter in small pieces, then the blueberries. Season with salt and pepper.
- Butter: 2 tablespoons
- Frozen blueberries: 0.8 glass
- Freshly ground black pepper: 4 teaspoons
- Chicken broth: 1.5 glass
4
Slice the duck breasts and serve with sauce.
