Duck with Dried Cranberries, Tangerines and Mascarpone Sauce Recipe

In an ovenproof skillet, heat a shadow of oil over high heat. Season both sides of the duck breast generously with salt and pepper. Once the skillet is hot, place the duck skin-side down.

Cook until the skin turns deep golden brown, about 5 minutes. Flip the duck and cook on the other side for 3 minutes. Turn it back, skin-side up, discard all of the rendered fat from the pan, then transfer the skillet to the preheated oven. Continue cooking for another 10 to 15 minutes.

Once the duck is out of the oven, cover it loosely with aluminum foil to keep it warm while you make the sauce.

In a separate small saucepan, combine the dried cranberries and tangerine juice. Cook over medium heat until the cranberries have softened and the juice has reduced. Lower the heat and stir in the mascarpone.

Once the mascarpone has melted and the sauce begins to thicken, remove it from the heat. Use an immersion blender to purée the mascarpone, tangerine, and cranberry sauce until it's smooth.