This is a simple and elegant treatment for duck breast that can be prepared in less than 20 minutes. The recipe uses two of my favorite flavors, berbere and pomegranate. I purchase the berbere and pomegranate molasses at Savory Spice Shop in Denver, though berbere can also be purchased at an Ethiopian market.

• 2 duck breasts
• 1 1/2 tsp salt
• 1 tsp berbere*
• 1 Tbsp. pomegranate molasses** thinned with 1 tsp of water (can substitute pomegranate concentrate for the pomegranate molasses)

Duck breast with berbere and pomegrate removed from the oven and ready for slicing.

Heat oven to 400 ^oF. Also heat a heavy oven-proof pan such as a cast iron skillet on medium-high heat.

Rinse and pat dry the duck breasts. Using a sharp knife, score the fat of the breast in a diamond pattern. Only cut through the fat – do not cut into the meat of the breast.

Sprinkle the salt and the berbere on both sides of the duck breasts.

Place the duck breasts skin side down in the hot pan (note no oil is added to the pan). Cook the duck breasts without disturbing them for 5 minutes. At this point, the duck fat will start to render and the skin will be browned. Flip the breasts over and put the hot pan into the oven. Bake the breasts for 6-8 minutes for medium-rare (recommended) or 10 minutes for medium to medium-well.

Remove the pan from the oven and transfer the breasts to a cutting board. Cover loosely with a piece of foil and let stand for 5 minutes.

Slice breast pieces at a diagonal. Plate the slices in a fan pattern and apply a little of the pan drippings to the meat. I also like to serve it with a small pile of berbere so the guests can add a little extra spice.

* Berbere is an Ethiopian spice blend that is smoky, spicy, mildly sweet and nothing like I have had before. Mixed with salt and sugar, it makes an excellent barbecue rub for beef.

** Pomegranate molasses is used in Middle Eastern cooking and can be found from Middle Eastern markets or at a spice shop.