Pan seared duck confit
At the request of my sister, I am posting one of my duck recipes. Duck is the perfect canvas for a sweet/savory meal. Traditionally, it’s prepared a l’orange. I like mine with cherries rehydrated in a spicy red wine…
Note, this is not a classic confit, this is a quick-cooking version 
Duck is very simple to cook, there are two tricks:
1- Score the skin
2- Let it be
Ingredients:
Two dark quarters (leg + thigh) of duck
Salt + Pepper
(optional) Fresh Rosemary
Score the skin by slicing through it in one-inch diagonal lines in both directions (basically making a grid of one-inch square/diamonds). Make sure not to slice into the meat, but you should be able to see the meat through the cuts.
Salt and pepper both sides. Optional: place fresh rosemary along the scores going one direction.
Place duck, skin side down on an ungreased, sizzling hot skillet. The pan will scream loudly when you place the duck. Leave the duck alone a few minutes until the skin is crispy. You’ll know it’s ready when you can move it easily. At this point there will be a lot of rendered fat in the pan.
Reduce the heat to medium. CAREFULLY flip the duck over. If you thought hot oil burned… Allow the duck to cook in its own juices to desired doneness. Remove from the heat and let the duck sit a couple minutes. Optional: remove rosemary and discard. Gently peel the meat off the bones… and serve the skin, that’s the best part!