2 duck breasts
1 cup fresh blueberries
1/3 cup beef broth
2 tbsp balsamic vinegar
1 tbsp brown sugar
1/2 tsp cornstarch
Using a knife, lightly score the skin of the duck on the fat side, making a checkered pattern.
In a skillet over medium-high heat, cook duck breast on the fat side for 7 to 10 minutes, turn and continue cooking for another 10 minutes, remove fat, set aside.
In a pot, over medium heat, mix the blueberries, broth, balsamic vinegar, brown sugar and cornstarch, cook until the preparation becomes syrupy, season with salt and pepper.
In the pan that was used to cook the duck, pour the duck sauce, continue cooking for 2 minutes.
Slice the duck and serve with your favorite side dishes.
Enjoy your meal.