Pan Seared Duck Breasts
Full video tutorial at the end of recipe
In a small sauce pan, add raspberries, dried cranberries, kumquats, sage, rosemary and chicken bone broth if you have it or chicken stock. Simmer for a few minutes and set aside.
Using a sharp knife, score the skin side of each duck breast, vertically and horizontally creating squares or diamond shapes. Be careful to not cut into the flesh. Pat the skin dry and season each side with salt and pepper.
Place a thick bottomed frying pan over low-medium heat. Add the breasts, skin side down before the pan is too hot. When you start to hear it sizzle, press each breast firmly. Check the skin for crispness after about 5-7 minutes. Flip over, remove excess fat and set aside to cook with in the future.
Add asparagus to the pan. Season with salt and pepper. Place the small saucepan with your back on the fire. Bring to a boil, turn off, add butter and stir rapidly to emulsify. Spoon this sauce over the whole breasts or you can slice them first.