Spring Duck and the Mis en Scene

Some Springy rosy, sweet-savory deliciousness to a pan-seared duck breast, first you know, start with a fat little duck breast. 
*Score with a criss-cross on the fatty side, kosher or sea salt & crack some pepper on it and place it fat-side down a cold cast-iron skillet. 
*Bring the heat up to medium and let the fat render slowly, as the fatty side browns.
*You'll need to drain the liquid fat coming off it carefully into a jar for later good-use.
* Now flip over and let the other side brown as well. If it's thick, which it should be, you can hold with tongs while browning the edges as well.
* Create the honey-rosy sauciness sauce above, thinning the viscous consistency of the rose syrup and the honey with a bit of chicken stock, maybe 1/4 c or so. Heat quickly in microwave (which I did) or gently on stove-top if you're a purist.
* Pour onto the fat side and then immediately pour off into a little bowl as it glazes the pan a bit. Save while you finish off the duck for a bout 8-12 minutes in a 400F oven for medium-rare, 6-8 minutes for rare. Pour the lovely sauce back on, let rest for about ten minutes.
*Slice and love it.

This was our Easter dinner served with pureed white beans with a dollop of fresh mint chutney (secret ingredient was feta, garlic, mint) and some fresh peppery greens. While prepping the beans I made a few easter eggs because who doesn't have food coloring lying around for no good reason and what adult would reject a sick colored dark green and red egg as their place setting?

The first signs of Spring come in pale purples, always reassuring another winter is over. We have triumphed! With purple and with duck! Fin.