In a small saucepan, heat the Wild Blueberry Dipping Sauce. Stir in the frozen blueberries. Cook until the sauce has thickened slightly. Keep warm until ready to serve.

Halve the duck breasts and trim excess fat. Pierce skin of duck all over with a fork to allow fat to drain and help skin become crisp. Season duck with salt.

Heat a large skillet over high heat until very hot. Put duck, skin side down, and reduce heat to moderately low. Cook duck 10 minutes, or until skin is mahogany colored and most of the fat is rendered.

Carefully pour off the fat (save it) and turn duck over and cook 2 more minutes. Transfer to a cutting board and let stand 5 minutes. Slice the breast into thin diagonal slices and serve covered with the sauce.