Chicken, turkey & duck

1. Add olive oil to a large, heavy skillet and heat over medium-high heat. While pan and oil are heating, use a sharp knife to score the skin on each duck breast on the diagonal. Sprinkle salt and pepper on the skin side.

2. When oil is hot but not smoking, place duck breasts in skillet, skin side down, to sear. Do not touch for at least 4 minutes, then check to ensure skin is a rich golden brown, almost crusty, and has rendered its fat into the pan. Turn duck to sear other side for an additional 4 to 5 minutes while you make the sauce.

3. In a glass jar with a lid, combine orange juice, mustard, maple syrup, sherry, ginger, cumin, and cinnamon. Shake to blend. Set aside.

4. Once duck is golden brown on both sides, remove to a platter and cover loosely with foil. Pour rendered duck fat into a measuring cup. Measure 1/3 cup of the melted fat and return it to the still-hot pan. Peel and coarsely chop parsnips and carrot into approximately 1/2-inch dice. Heat reserved duck fat in skillet and add vegetables, tossing to coat. When vegetables are nicely browned, in about 8 minutes, turn heat to medium-low, place duck back on top of vegetables in pan, and pour sauce over duck. Cook for about 5 more minutes, until sauce thickens slightly and vegetables are tender.

5. Pour black beans into a colander and rinse with very hot water to warm them. Drain and pour onto a serving platter; sprinkle with fresh lime juice. Remove duck to a carving board and slice. Top beans with hot vegetables from pan; arrange duck slices over vegetables, then pour on any remaining sauce from pan. Serve immediately.

Source: Hannaford fresh Magazine, January - February 2007