Prep Muscovy duck breast by scoring skin and remove silver skin from the breast. Season w/ salt and pepper.

Place breast skin side down on medium, heat pan for approximately 5-7 mins.

Let the skin brown well. Turn over and place pan in 400º F oven for approximately 7 minutes. We recommend med-rare to medium.

Wrap duck breast and chill...3 hr to overnight.

In sautee pan put stock, honey, and curry. Reduce sauce until it begins to thicken. Remove from heat and dd almonds, cilantro and black pepper.

Slice chilled duck breast and drizzle curry reduction over the top. Serve with seasonal vegetables, rice, or salad.

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