Savory, Delicious Duck Breast Cooked in 1 Minute!

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!

Duck Breast Roasted Vegetables
2-4 duck breasts, skin and fat removed
blackening seasoning
1 tsp olive oil
2 TBS Orange marmalade
1/4 cup orange juice
1 TBS butter, chilled

Baby carrots, peeled cut in half
Small beets, peeled, cut in quarters
2 bell peppers, cut into quarters
Freshly ground black peppercorns
1 tsp (5ml) chopped fresh thyme
Kosher salt
Olive oil
Fried carrot strips for garnish
Pea shoots for garnish, optional

Cut and prepare all of the vegetables, toss in oil and seasoning and place on a parchment lined pan, preheat oven to 400 degrees F.

The vegetables will take between 30-45 minutes, cook duck to be ready at the same time.

Remove duck from fridge, place on paper towel to absorb excess moisture.

It is best to use a Teflon pan for cooking the duck, place on medium-high heat, add a small amount of olive oil. Season
the duck with Kosher salt and black pepper, sear on both sides till golden brown, add orange juice then the marmalade. Simmer duck in juice on low for about 5-7 minutes for larger breasts, 2-3 for smaller, internal temperature should be around 130 degrees F.

When finished, remove from pan, place on a plate to rest. In the meantime, check seasoning and doneness for the vegetables in oven, when finished place on serving tray.

Rest duck for 10 minutes, in the meantime, reduce liquid by half, swirl butter in at last moment.Slice the duck thinly and place on top of the vegetables, pour remaining sauce over top as well. Indulge!