We’ve tried many different types of duck breasts and have yet to find a better piece of meat than the 8 oz portion from Maple Leaf Farms. We slowly sear it (skin side down) to create a crispy and savory side of rendered fat. A quick pan roast leaves the duck breasts’ dark meat tender and juicy. With Salt, Pepper, and Five Spice Demi this dish pairs perfectly with an Oregon Pinot Noir.