Seared Duck Breast with Onion Confit

Method/Steps

1. Score the fat on the top side of each breast into a cross pattern making sure not to cut through the skin underneath.

2. In a large pan set over high heat, add olive oil. When hot, add duck breasts, fat side down. Fry until fat has rendered and fat side of duck breast is brown, about 15 minutes. Flip over and brown the other side, 2 minutes. Place duck breasts in a 350°F oven for about 15 minutes, breasts should still be pink in the middle.

Onion Confit

1. In a large pan set over medium-low heat, simmer onions, thyme, bay leaves and marjoram in oil, covered, until onions are very soft and golden, about 1-1/2 hours. Add salt to taste.

2. Let cool; serve at room temperature. If made ahead, cover and chill up to 3 days.