The richness of duck breast pairs naturally with bright citrus and crisp vegetables, especially when the skin is rendered until crackling and golden. Charred orange and fennel cut through the richness while preserving the deep savory flavor that makes duck so satisfying.

Ingredient List

• 2 Maple Leaf Boneless Duck Breasts (14 oz each)
• Kosher salt
• Fresh cracked black pepper

Fennel Salad

• 1 fennel bulb, thinly sliced
• 2 oranges
• 2 cups arugula
• 1 tbsp olive oil
• 1 tsp champagne vinegar
• Kosher salt

For Serving

• Fresh mint
• Flaky sea salt

Process

1. Remove duck breasts from refrigeration 30 minutes before cooking and pat dry thoroughly.
2. Score skin lightly in a crosshatch pattern without cutting into the meat.
3. Season generously with kosher salt and black pepper.
4. Place duck breasts skin-side down in a cold cast iron skillet.
5. Turn heat to medium and slowly render fat for 10–12 minutes until skin is crisp and deeply golden.
6. Flip duck breasts and cook 3–5 minutes more until internal temperature reaches 130–135°F for medium-rare.
7. Rest duck breasts 8–10 minutes before slicing.
8. Grill orange halves cut-side down until lightly charred, then segment the fruit.
9. Toss fennel, arugula, orange segments, olive oil, champagne vinegar, and salt together.
10. Slice duck breast and serve over fennel salad.
11. Finish with charred orange juice, fresh mint, and flaky sea salt.