- Marinade duck breasts overnight in a blend of rums (preferably Cruzan orange/pineapple)
- Score skin in a checkerboard pattern
- Rub meat and skin with Rabbi Rub
- Starting with skin side down
- Sear both sides on medium heat
- Remove breasts, slice on bias, fan and return to pan
- Finish in oven for about 5-8 minutes at 425 degrees
Duck Breast
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