Pan Seared Duck with Cherry Pomegranate and Orange Chutney
- 1 lb. duck breast
- 1 cup red rice
- ¼ tsp. canola oil
- 1 tsp. orange zest
- 4 servings kiln dried cherry, pomegranate & orange chutney - recipe below
Directions for duck
- Trim duck breast of all fat except for a small landing strip
- Preheat sauté pan over high flame; add in oil and salt & pepper seasoned duck breast, fat side down; sauté until fat browns, then flip over and continue sautéing.
- Finish in oven cooking to medium rare; remove from oven and allow to rest for a minute, then slice into 4-5 thin pieces on a bias.