Seared Duck Breast with Orange and Mint

Step 1

Score the duck breast skin in a crosshatch pattern, cutting through the fat but not the meat. Pat dry with paper towels and season both sides with the 1 tsp salt and 1/2 tsp black pepper.

Step 2

Place the duck breast skin-side down in a cold skillet. Turn heat to medium and cook until the skin is deeply golden and crisp, about 8-10 minutes. Pour off excess fat as it renders.

Step 3

Flip the duck and cook the flesh side for 3-4 minutes for medium-rare, or until it reaches your desired doneness. The meat should feel firm but springy when pressed.

Step 4

Transfer the duck to a cutting board and let it rest for 5 minutes. While it rests, slice one orange into thin rounds and juice the other orange into a small bowl.

Step 5

Slice the rested duck breast thinly against the grain. Arrange the orange slices on a plate, top with the duck slices, and drizzle with the orange juice. Garnish with the 1/4 cup fresh mint leaves before serving.

Step 6

Serve immediately, with extra mint and orange slices on the side if desired.