Pan Roasted Duck Breast with Saffron and Blueberries

The never ending cycle of trying to clear out the freezer produced a package of duck breasts for dinner tonight.  Who keeps putting stuff in my freezer?  


To prepare the duck, I trimmed the excess fat and then cut a crosshatch into the fat left on the breasts.  
Heat your oven to 400.  
Salt and pepper both sides of the breasts and fry them fat side down first in a cast iron skillet over medium high heat until skin is deep brown and crispy. 
Turn the breasts over and sear the other side until browned.  
Place the pan in the oven until the breasts are cooked to about medium, another 10-15 minutes.
Remove breasts to a heated plate and let rest.  
Remove all but 1 tbsp or so of fat from the pan and add flour to make a roux.  Let cook for a few minutes
Deglaze pan with white wine.  To the pan, add some chicken stock and bring to a boil.
Add a few threads of saffron and a handful of fresh blueberries.
Finish with a bit of balsamic vinegar.
Adjust seasonings.


As I tasted the sauce, I said, "there's something missing", to which Chris replied, "cream?"
Hmmm... that or copious amounts of butter.