Preheat oven to 450 degrees. Rub meat side of duck breasts with olive oil; sprinkle with salt and pepper to taste. In a heavy skillet over high heat, sear breasts skin-side down until skin browns and ...

Trim the fat off of the sides of duck leaving it attached to the breast. Score the remaining fat in a checker board design. Mix together the cloves, shallot and canola oil in a small mixing bowl.

Heat olive oil in a 12 inch saute pan over medium low heat. Place Duck Breasts skin side down in pan. Cook slowly, approximately 3-5 minutes, removing excess fat from pan as necessary. Place entire ...

Duck breast, seared! There is nothing like crispy, seared, perfectly-cooked duck breast with port cherry sauce. This method of cooking was done by French chef André Daguin. He was the first that ...