Simple pan seared duck breast
2 duck Breast skin on
Salt and pepper
Score the duck breast on the fat cap in a cross hatch pattern and generously season all sides with salt and pepper.
In a cast iron or heavy bottomed skillet heat on a high flame. Add the duck breast skin side down and allow it to sear. Continue to let the duck breast cook with the fat side down until you begin to see brown edges. (About 6 minutes). Flip once and sear on the other side for another 2 minutes.
Remove the duck breast from the pan and place in a preheated oven at 400 degrees for another 8-10 minutes. The duck breast should be served medium rare and a meat thermometer should read 130 degrees.
Remember there is a carry over cook time, remove the duck from the oven and allow to rest a few minutes before slicing.
Serve with cherry preserves on top. Enjoy!