At least 2 hours prior to cooking, marinade the duck (or chicken). Score the skin of the Duck in a diagonal crosshatch pattern (allowing for better rendering of the fat layer and more crisp edges). Place duck into marinade and place in fridge.
Now that it’s time to start cooking, pull the Duck out of the fridge to rest on the counter. Pull out the measurement of blueberries (if frozen) to allow for them to start to thaw.
Place the Dutch oven on the stovetop, keeping the lid close. Add 1 – 2 Tbsp of oil to pan. Place a Sauce pot filled with water on burner to start boiling for carrots.
Start the rice, according to package instructions (rule of thumb: 2 cups of liquid per 1 cup of rice). Add some Garlic Powder and Thyme leaves.
While waiting for carrot water and rice to boil, dice the onion. Once water(s) have boiled, add carrots to their pot. Reduce the rice to simmer and cover, cooking for remaining time.
Now pull the Duck pieces from the marinade. Pat off excess marinade.
Turn the burner to Medium under the Dutch oven. Place the Duck (or Chicken) skin side down in the cool pan. Cook for 5 - 8 minutes, rendering out some of the fat and searing the skin. (For Chicken, the timing is closer to 8 - 10 minutes for the first side). *Timing will vary depending on stove, pan and thickness of meat.
Once the fat has rendered and the skin is seared, carefully turn the Duck over. Cook for 2 – 3 minutes, then pull the Duck.
Once Duck is pulled, make the bluebearry sauce. SEE BELOW
Rice should be done, turn off, take off heat and let sit with lid on.
Carrots should be tender. Strain off the water. Add honey, brown sugar, butter, and salt to carrots. Over a medium medium-low heat, stir carrot mixture until the carrots are nicely coated.
Slice the duck. Plate the duck over the rice, with the carrots on the side and spoon some sauce over the duck. Enjoy!