Serves: 4
Total Calories: 71

1 1/2 pounds ducks breast (2 large or 4 small)
1 1/2 cups blueberries
2 tablespoons rice vinegar
1 tablespoon honey
1/2 teaspoon salt
1/2 to 1 teaspoon pepper (I like it peppery, but it's a matter of taste)
1/4 teaspoon ground nutmeg
1/4 teaspoon Chinese five spice powder
1 tablespoon olive oil

Preheat oven to 375 degrees. Combine all ingredients (except duck breasts) in a blender or food processor. Puree. If duck is very fatty (it usually is), score the fat with a sharp knife (diagonally slice it), and sear the duck breast, fatty side down, in a very hot pan until it is crispy and much of the fat has drained out—about 5 minutes—then proceed as follows. Place breasts in a roasting pan or baking dish on a rack and coat each one with blueberry mixture. Cook for 25–30 minutes. Duck is best medium rare to medium, so be sure it’s still pink in the center. Slice diagonally into thin strips. Fan out on plate, spoon some juices from the pan over it, and serve with Lemon Quinoa or Saffron Jasmine Rice and a salad.

Note: If you desire a crispier skin, run the duck breasts under the broiler on high at the end for 1–2 minutes, but keep a careful watch so as not to burn it.

Nutritional Facts:

Serves: 4
Total Calories: 71
Calories from Fat: 30

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