This is the ultimate Fall meal, delicious served with roasted butternut squash and sauteed kale.
4 duck breasts, skin on, cross-hatched scored most of the way through the fat layer
2 TBS garam masala (can also use curry or 5-spice)
2 TBS sea salt
1 tsp ground black pepper
1 cup apple cider
1 1/2 TBS ginger, minced
2 TBS honey (pomegranite molasses is also delicious)
1 1/2 TBS maple syrup, the good stuff
Use a cast iron pan or other non-stick, big enough to fit all four, get it good and hot. You're going to want to make sure that you have your vent above your stove on, as this might smoke a bit.
Mix together the spice, salt and pepper. Sprinkle over and pat into both sides of the duck breasts.
Once your pan is almost smoking hot, place the duck, fat side down, into the pan making sure to space them evenly in the pan. You can then turn the flame down and let the fat render out. As this cooks, tilt the pan and spoon over the duck breast. Once the fat has rendered off nicely you can flip the breasts over to sear the other side. You don't want to over cook these, making sure to keep the center a nice medium-rare. When the sides are nicely seared, remove from the pan, and let rest. Turn the burner back up and add the cider to deglaze the pan. You can then add the ginger, honey and maple syrup. Once reduced down to desired consistency, slice the duck on a bias, plate beautifully atop the vegetables and pour glaze over the top. Cue mouth-watering and tummy grumbling.