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["Cut a cross-hatch pattern on the fat side of the duck breast with a sharp knife, not quite deep enough to see the red meat of the breast. Salt and pepper each side of the duck, no salt if your stock is salty.", "", "Heat a saute pan to medium hot and a put just a small amount of the oil in the pan. Place the duck breasts in the pan fat side down. They should sizzle. They will stay in the pan for about 5 minutes.", "", "When the edges of the duck are look cooked (about 4 or 5 minutes) turn the breast over with a spatula. Try not to pierce the duck, and try to leave the skin in place. It should be golden brown in color.", "", "Leave the duck to finish meat side down, about 30-60 seconds, depending on your desired temperature. Medium rare is a good idea, about 45 seconds. Allow more time for larger pieces of meat.", "", "Remove the duck to a warm plate nearby and pour off the fat that has accumulated. The duck will rest for a few minutes.", "", "Put just a tiny amount of oil in the same pan. Sautee the carrot, celery, onion, garlic and thyme until soft, about 2-3 minutes on medium high heat. Pour in the red wine and stock. Let reduce for about 2 minutes. Scrape the pan a bit with the spatula to get the brown bits at the bottom.", "", "Strain the contents of the pan into a small bowl, pressing with the spatula to get the liquid. Wipe out the pan with a couple of paper towels, return the strained liquid to the pan and to the heat, add the Blueberry port and the blueberries. Simmer until sauce starts to thicken.", "", "Remove pan from heat and add 2 T of butter. Carefully stir the sauce to combine the butter.", "", "Slice the duck thinly on an angle and ""fan"" onto warm plates for service, leave the skin on. With a spoon, ladle some sauce onto the duck, but do not smother it.", "", "Would be nice to serve with wilted spinach with garlic and couscous"]
