1 Vidalia onion, peeled, halved and sliced thinly with the grain
1/2 tablespoon grain mustard
1 teaspoon minced ginger
1 tablespoon sorghum
1/4 cup extra virgin olive oil
2 tablespoons cider vinegar
2 cups frisee (curly endive)
3/4 cup fresh Georgia Blueberries
Directions:Season the duck breasts with half of the salt. Score the skin with a grid pattern with a sharp paring knife. This will help render off the duck fat. Place a large pan over medium heat and add the canola oil. When the oil shimmers add the duck breasts, skin side down. Let cook for 8 minutes and then flip and cook for 3 more minutes. The breasts should be medium rare and should have rendered off most of their fat.
Add the onion to the duck fat still on the heat and caramelize the onions for ten minutes over medium heat, while the breasts rest. While the onions are cooking, make the vinaigrette. Put the mustard and the sorghum in a small bowl. Slowly whisk in the olive oil and then add the cider vinegar. Season with the remaining 1/4 teaspoon salt.
Turn the onions once or twice during their cooking. You want to develop color on them but not burn them.
Place the frisee in a bowl with the blueberries and add two tablespoons of the vinaigrette. Toss well and season.
Thinly slice the duck and arrange evenly on four plates. Top the duck with some frisee and Georgia Blueberries, then the onions, and dot with a little more vinaigrette on each plate.