Seared Duck Breast with Cider Glaze

In this recipe, the duck breast is barely cooked, seared under a maple glaze, and served over a griddled corn cake with wild mushrooms and a wild pesto. It’s a simple plate that makes a stunning entrée. Unless you hunt or know someone who does, find duck breasts in the freezer section of most grocery stores. The sear on high heats gets the skin nice and crispy. Serve on Corn Cakes, or Wild Rice Pilaf.