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.
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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.
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This recipe was originally published in the July 2025 issue of alive magazine.
