Duck Aiguillettes with Blueberry Sauce

Score the duck fat in a grid pattern, then sear on both sides over high heat. Finish cooking gently with the fat side down, about 12 minutes. Roast Brussels sprouts in butter oil until browned. Bake duck bacon at 350°F for 15 to 20 minutes or until golden brown.

Mound the breast, cut into strips, in the direction of the meat fibres on the bacon. Decorate with cabbage leaves and small potatoes, then top with blueberry gastrique.