Maple-glazed Duck with Orange & Watercress Recipe

Preheat the oven to 375°F (190°C).

Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the flesh.

In a small bowl, whisk together the maple syrup, orange zest and juice, soy sauce, dijon mustard, salt, and pepper.

Heat a large ovenproof skillet over medium-high heat. Place the duck breasts skin side down in the skillet and cook for about 5 minutes until the skin is golden and crispy.

Flip the duck breasts and brush the glaze over the skin side. Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the duck is cooked to your desired doneness.

Remove the skillet from the oven and let the duck rest for 5 minutes before slicing.

Serve the sliced duck breasts on a bed of watercress and drizzle with any remaining glaze.