Master chef Cameron Tait shares his fastest, great tasting recipe for roast duck breast. Using skewered pickled and roasted vegetables with beets, peppers, rosemary and thyme, the skinned duck breast is seasoned with blackened Cajun seasoning, pineapple Jalapeno jelly (that adds spice and sweet together), orange marmalade and just a searing hot Teflon coated pan with a tablespoon or two of olive oil, cook on one side for 30 seconds, flip over add an optional dash of your favorite liquor (such as lemon chelo) or a fortified wine while cooking for another 30 seconds, remove from the heat, let them rest for in the pan another 30-45 seconds, serve with the skewered vegetables. Mmmmm good! Easy and taste is fantastic! Get out there hunting!