Prep Time:	10 min or 2 hrs (if marinading)
Cook Time:	30 min.

Ingredients:

• 1-2 duck breast(s) (with skin, e.g., .25 kg each)
• salt and freshly ground black pepper (unless using marinade)

Sticky Marinade (optional):
(source: Gressingham Duck)

• 2 tbsp apple balsamic vinegar
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tbsp dark soy sauce
• 2 garlic cloves, minced
• 1/2 lemon grated zest
• 1 tbsp grapeseed oil

Marinading Directions:

1. Combine all marinade ingredients in bowl.
2. Place marinade and duck breast(s) in 1-gallon zipper-lock bag; press out as much air as possible and seal bag (or use bowl and cover with clingwrap); Refirgerate or 1-2 hours (or overnight).

Directions:

1. Preheat oven to 400 F (200 C).
2. If not using marinade, pat the skin of the duck, score the skin. Season with salt and pepper.
3. Place the breast skin side down on a cold pan. Heat up stovetop element to medium heat, no oil, fry the duck 6-8 min.
4. Sear the skinless side of the duck, about 30 sec.
5. Place the duck in the oven on a roasting rack, skin side up. For rare, cook for 10 min, for medium, 15 min, for well done 18 min.
6. Let the duck breast rest for 10 min (this is a key step, it is very important to rest your duck before serving).