Pan Seared Duck with Cherry Pomegranate and Orange Chutney

Ingredients

• 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

1. Trim duck breast of all fat except for a small landing strip
2.  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.
3.  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.