Seared Duck Breast

I much prefer and find it far more economical to roast a whole duck, but this is for a special occasion. It is adapted from the Food Network the Main. https://www.foodnetwork.ca/recipe/seared-duck-breast-with-roasted-plums-and-celeriac/8480/ 

• 4 duck breasts

• 1 tbsp. black pepper

• Zest of 1 orange

• 2 teaspoons crushed juniper berries

• 1/3 cup chopped parsley, about 1/2 bunch

• 1 tbsp. thyme leaves

• 1 tsp. coarse sea salt

• 1/2 cup port

• 1 tbsp. cold butter

With a sharp knife score duck skin making sure you do not cut through to the meat. Combine black pepper, orange zest, juniper berries, parsley and thyme and pat firmly onto flesh side of duck breasts. Let marinate for 30 minutes (can also be used right away).

Preheat oven to 400. Place duck skin side down in a large cold, Cast Iron skillet and cook slowly over medium heat until fat renders and skin becomes crispy and golden, about 7-8 minutes. Drain excess fat as needed. I would keep the fat to roast potatoes in. Finish cooking in oven about 4-5 minutes. Remove from heat and let rest at least 10 minutes in a warm place.  Pour the port carefully into the pan and simmer a few minutes to deglaze the pan. Add cold butter to finish the sauce. Slice thinly breast against grain just before serving. Pour sauce over the duck and serve immediately.