Preheat oven to 400 F . Score duck skin and season with salt and pepper.

In cold pan, place duck breasts skin side down. Heat to medium heat and cook for 5 to 7 minutes, until fat is rendered and skin is crisp.

Flip and transfer to preheated oven for an additional 7 to 10 minutes, or until you’ve reached desired doneness.

Meanwhile, in saucepan, heat blueberries, wild ginger, honey, and vinegar on medium-high heat until syrupy.

Let duck rest for at least 15 to 20 minutes, slice, and drizzle with blueberry glaze.