Roasted Duck Breast

This is a Muscovy Duck breast and was quite large at .86 lb (14 ounces) .4 KG
You can have duck breast rare, medium or well-done. So for this size, cook it in the oven for about 8-9 minutes for rare, 10-12 minutes for medium and 13-15 for well-done.

Ingredients:

1 cast iron or heavy-bottom, oven proof saute pan
1 - 2 duck breasts
salt & pepper
Chinese Five Spice seasoning or one of your choice

Directions: 

Preheat the oven to 375F.
Rinse and pat-dry the duck. Score the fatty side of the duck breast by making a criss-cross pattern with a knife, just deep enough to cut the fat, and not the meat. Salt and pepper and use your favorite seasoning.

Heat the pan to medium-low. Add the duck breast fat side down, and cook for 6 minutes to melt the fat and get a brown crispy outside. Turn and cook one minute on the other side.

Drain the fat from the pan.

Put the pan in the oven and cook till done to your liking.
Remove the duck and let it sit for about 10 minutes before thinly slicing it.
If you cool the duck, cool it whole. Then slice it for a salad topping.

Serve with a chutney, cranberry, or blueberry sauce.