Directions
Pour the orange juice, zest, cranberry sauce, and balsamic vinegar into a small saucepan. Add the cinnamon and heat over low heat.
Stir in the brown sugar. Simmer gently and keep stirring until the sugar has completely dissolved. Set the pan aside.
Using a sharp knife, cut a diamond pattern into the fat of the duck breast. Note: only cut the fat, not the meat.
Melt the butter in a frying pan over medium heat.
Place the duck breast fillets, fat side down, in the skillet. Fry for 5–6 minutes until the fat is golden brown and crispy.
Fry the other side of the duck breast for 5 minutes until the meat is pink. Check the temperature with a core thermometer in the thickest part of the duck breast. It should be between 126–131 °F / 52-55 °C.
Sprinkle salt and pepper over the fillets. Wrap them in aluminum foil and let them rest for 5 minutes.
Cut the fillets into thin slices and place them on a serving dish. Spoon the cranberry compote over the duck slices or serve separately in a bowl.