- In a small bowl, combine the syrup, vinegar and soy sauce. Set aside.
- With a sharp knife, score the fat of the duck breast in a crosshatch pattern without cutting through to the flesh. Cut the breast in half lengthwise. Season the fat with salt.
- In a non-stick skillet over medium heat, brown the duck breast, fat-side down, for 10 minutes or until the fat is golden and crispy. Season the meat with salt and pepper. Remove any excess fat from the skillet.
- Turn the pieces of duck over. Add the maple syrup mixture and cook for 4 minutes or until the liquid has thickened. Set the duck aside on a plate, fat-side up, and let rest for 10 minutes. Set the maple glaze aside.
- Meanwhile, in another skillet, bring the vinegar, maple syrup, ginger, rosemary and salt to a boil. Add the blueberries and simmer over low heat for 3 to 4 minutes without letting them burst.
- On a work surface, slice the duck. Divide the duck slices among the crackers and brush with the maple glaze. Top with the blueberry mixture. Garnish with watercress leaves and sprinkle with fleur de sel, if desired. Serve immediately.
We prefer fresh blueberries over frozen ones for this recipe as they remain juicy once cooked.