Instructions: Trim the duck breast skin to the shape of the meat. Score only the skin of the duck breast in 1/4 inch intervals, without cutting into the meat. Rotate the breasts and score again, making a criss-cross pattern. Season with salt and pepper to taste, or with other seasonings or marinades as desired.

Preheat a griddle to 325 degrees or a nonstick skillet on low to medium-low heat.

Cook the duck breasts skin side down for 8 to 12 minutes or until the fat is rendered and the skin is crisp and brown.

While the duck cooks, prepare the glaze. In a medium saucepan, place the cranberries, orange juice, orange marmalade, bourbon and thyme. Bring to a boil, then reduce the heat and simmer 10 minutes, stirring occasionally. Season with salt and pepper to taste. If desired, remove the glaze from the heat and whisk in the chilled butter for a richer sauce.

Turn the breasts over in the skillet and cook them another 1-2 minutes.

Remove the breasts to a baking sheet (if the skillet is not ovenproof) and place them in the oven for 3-4 minutes or until the internal temperature reaches 160 degrees.

Remove them from oven and let them rest 2-3 minutes before slicing them into medallions.

Makes 2 servings.

Cooks note: The glaze makes enough for six servings, about 3 tablespoons per serving. Adjust the number of breasts if desired.

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