Roast Duck Breast

When I visited my parents in Michigan last year, Mom made an excellent roast duck.  I love duck, but Tim and I generally don't need a whole duck for just the two  of us, so sometimes we'll just share a roast duck breast.

Roast Duck Breast

Night before:

1 duck breast (crosshatch skin and then pierce all over with a knife, and then cover with salt and ground black pepper)

Cook:

Preheat oven to 400F.

Fry skin side down for 10 minutes on medium low heat in cast iron pan.

Flip over and bake for 10 minutes.

Let rest for 3 minutes, then slice thinly and serve with optional sauce.

Sauce:

Soak sundried tomatoes in hot water, drain and chop.

Deglaze pan with balsamic vinegar and sundried tomatoes.