Pan Seared Duck Breast

Ingredients

• 1 pound boneless duck breast

• salt

• pepper

• herbs of your choice
  (thyme, rosemary, sage, etc.)

For the Cranberry Maple Sauce

• 1 cup fresh or frozen cranberries

• 1 teaspoon orange zest

• 1 tablespoon orange juice

• 1 tablespoon maple syrup

• 1 sprig fresh rosemary, leaves
  removed from stem and minced

Directions

1. Pat the duck breast dry with a paper towel. Using a sharp knife, carve a crosshatch pattern into the skin at quarter inch intervals, being careful not to pierce the breast. Season both sides with salt, pepper, and herbs. Place in fridge uncovered on a wire rack for at least 3 hours or up to overnight.

2. Place the duck breast skin side down on a dry, cold pan over medium heat for 12-15 min. As the fat renders, pour the excess fat into a jar (save in fridge for cooking popcorn, bitter greens, etc.). Do this as the breast cooks. You don't want it sitting in a pool of liquid. Flip the breast over and cook for a minute more. Move to a cutting board and allow it to rest uncovered for 5 minutes.

3. To make the cranberry sauce, combine the sauce ingredients in a small pot over medium-low heat. Bring to a simmer and reduce heat to low.

4. Stir and break down the cranberries with a spatula as they cook until the sauce thickens, about 10 min. Turn off heat and let sit (mixture will thicken as it cools). Serve with seared duck breast.