Seared Duck Breast with Orange and Almond Rice Pilaf

Thanks to our hardworking Multifunction Pan, you can create an impressive supper of tender duck breasts and perfectly fluffy rice pilaf in just one hour. Begin by preparing the almond-studded pilaf in the base of the pan; while it rests, sear the duck breasts in the skillet lid until golden and crisp. A fragrant, glossy sauce—whisked right in the same pan—brings it all together, with flavor-packed notes of orange liqueur, fresh orange juice, red currant jelly, and a touch of Dijon mustard.

1 cup long-grain white rice

1 tablespoon butter

1 small shallot, minced

2 cloves garlic, minced

2 tablespoons slivered almonds

3 dried apricots, finely chopped

2 teaspoons finely chopped fresh parsley

1 teaspoon kosher salt, plus more, to taste

2 cups low-sodium chicken broth

4 duck breasts

2 tablespoons orange liqueur

1/2 cup orange juice

1/4 cup red currant jelly

Juice of one lemon

1/8 teaspoon Dijon mustard

1 tablespoon cornstarch

1 tablespoon water

Rinse rice 5-6 times with cold water, until the water runs mostly clear. Strain completely and set aside.

In the base of a Le Creuset Traditional Multifunction Pan, melt butter over medium heat. Add the shallot and garlic and sauté until softened, about 1 minute. Add rice, almonds and salt to the pan and stir for 1 minute. Add broth and bring mixture to a boil. Cover the pan with the lid and cook undisturbed for 18 minutes. Remove pan from the heat and let the rice rest covered for 10 minutes. Using a spoon or fork, gently fluff the apricots and parsley into the rice before serving.

While the rice is resting, gently score duck breast skin in a tight crosshatch pattern, keeping the scores 1/8-inch apart. Place duck breasts, skin-side-down, in the skillet lid. Place skillet over medium-low heat. After about 5 minutes, the fat should begin to bubble. Maintain the gentle bubble of fat, pouring out excess rendered fat throughout the cooking process, until much of the fat has rendered, skin is golden-brown, and duck's internal temperature is 125°F, about 15 minutes.

Flip breasts and continue to cook until desired doneness is reached, 130°F for medium rare, 140°F for medium or 155°F for well-done. Remove duck from pan and set aside to rest.

To make orange sauce, deglaze the pan with orange liqueur, scraping up any pieces stuck to the bottom of the pan. Stir in the orange juice, jelly, lemon juice and mustard and bring to a simmer. In a small bowl, mix the cornstarch and water until combined. Stir cornstarch mixture into orange mixture and cook until sauce thickens, about 2 to 3 minutes. Remove from heat.