Maple Glazed Duck Breast

Directions

1. 1Using a sharp knife, trim off any extra skin around the duck breasts. The skin should just cover the meat, not overhang at all. Also, slice a few slits into the skin with your knife, being careful not to cut into the meat.
2. 2Season the duck breasts with salt and pepper and place them, skin side down, in a dry, cold, large skillet.
3. 3Place the skillet over medium-high heat and cook for about 5 minutes. Starting the breasts in a cold pan will help the fat render out of the skin.
4. 4After five minutes, the skin should be starting to brown and the fat should be rendering out nicely. If it isn't browning, turn up the heat a bit.
5. 5If the skin is browned, flip the breasts so they sear on the bottom side. Cook for about 2 minutes, then flip back over to the skin side.
6. 6Add breasts to a 400 degree oven and bake for 4 minutes, skin side down. If your pan is oven safe, you can move it right to the oven, otherwise transfer your duck breasts to an oven-safe dish.
7. 7Remove breasts from oven, flip them (skin side up now), and baste them with maple glaze. Return to oven for 4 more minutes.
8. 8Remove from oven and glaze again. Let breasts rest for 5 minutes.
9. 9Slice duck thickly (1 breast should be 4-5 slices) and serve immediately.