How to make
Cut the skin of the fillet without reaching the meat, by making rhombus shaped cuts.
Rub the meat with black pepper, rosemary and salt (salt on the skin side only, so that it will help melt the subcutaneous fat faster).
Put the meat in a pan over high heat, skin side down and cook, until it aquires a golden brown color. Remove the grease, that drips off, at least most of it. It can be used for other dishes. Potatoes turn out divine with it.
Flip and sear the fillets on the other side, until they aquire a golden color. Remove, wrap them in aluminum foil and leave them to cool.
Pour the blueberry syrup into the same pan with some of the duck fat and wait for it to reduce slightly, by stirring constantly. If your syrup is thin, you can thicken it with a very small amount of natural starch. Add as much salt as you like and remove it from the heat.
Cut the semi-cooked and already cooled fillets into slices using a very sharp knife, which will cut through the meat like butter, not shred it.
Roll each piece in flour, by shaking off the excess and fry each piece briefly on both sides in heated oil.
Serve the duck, while it's hot with the blueberry sauce and a fresh salad.
Season with coarse or regular salt just before serving.
Enjoy your meal!
