Duck:

Place duck breast, skin side down, in a cold sauté pan over medium-high heat. 

Allow the duck breast to slowly render, drain off the fat as needed, and reserve for another use. Keep rendering the skin until it is golden brown and crisp (approximately 10 minutes).

Turn the breasts over and cook the other side for approximately 4 minutes.

Aigre-Doux:

Place frozen berries, sugar, and vinegar into a pot and bring to a simmer. 

Cook, stirring occasionally until it thickens slightly.

. Slice the warm duck breast and spoon over the blueberry aigre-doux.

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