Place a little oil in a frying pan. Saute carrots until they start to brown. Add wine & reduce by half. Add a little water and cover. Steam until tender.

Add butter to another frying pan. Saute leek, fennel, and garlic until it just caramelizes. Mix with the carrots when they are done.

Meanwhile, score the skin of the duck breast 3 or 4 times. This will keep it from curling up in the frying pan. Coat with seasonings let sit 15 minutes.

During this time melt butter in a small saucepan on medium low. Add blueberries. Stir often until they soften and release their juices. Add wine, vinegar, ginger and nutmeg. Let liquid reduce by half. Add brown sugar and stir very often until sugar caramelizes making the sauce slightly thicker.

Heat oil in another frying pan. Over medium high heat. Place duck in skin side down. Fry 4 minutes. Melt butter around the duck. Spoon melted butter over the top. Fry 7 minutes total on the skin side. The skin should be golden brown and a little crispy.

Flip duck. Cook 3-4 minutes on the other side. Spoon butter over the top again during this time. Remove duck to a cutting board and let rest 2-3 minutes.

Slice duck about 1/2 inch thick on a bias. Arrange over the vegetable medly. Pour sauce over the top. Serve immediately. Enjoy.