Seared Duck

Scale

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Using a sharp knife cut grooves in the duck skin forming a diagonally, forming a diamond pattern.
Place in a saute pan on very low heat and let the fat render until it forms a golden brown crust.
Finish Duck in oven at 350 degrees until internal temperature reaches 125 degrees.
Rest Duck for 7 minutes.
Cut Duck breast in half long ways and make thin slices (1 per spoon)
Lay slice of Duck in Cranberry spoons.
Top Duck with a small dollop of chutney
Garnish onto cutlery with a sprig of Micro Arugula