Seared Duck Breast w/ Cranberry Jam

12 Sea Salt & Cracked Black Pepper Pretzel Crisps
1 duck breast (12-14 oz)
3 cups cranberries (fresh or frozen)
½ cup sugar
½ cup water
1 jalapeno, stem removed & finely chopped
¼ candied ginger, finely chopped
2 tbsp canola oil
salt & pepper to taste

NOTE: you can buy Cranberry Jam already made to save time.

Add cranberries, sugar, jalapeno, candied ginger and water to a sauce pan. Bring to a boil and simmer until cranberries soften (about 5 minutes). Serve as is or for smoother consistency, purée in food processor.

Score the fat of the duck breast in a criss-cross pattern with a knife.

Season duck on each side with salt & pepper. Add canola oil to sauté pan over medium-low heat. When oil starts to sizzle, add duck breast to pan skin side down and cook for 12 minutes. Turn over and cook an additional 4 minutes. Remove duck from pan and let rest 5 minutes then slice into ¼ inch slices.

Add a dollop of cranberry jam to each Pretzel Crisp, top with
a slice of duck and garnish with microgreens.