Pan-Seared Duck Breast

Wild duck can be a little more difficult to find than chicken
or turkey, but it is worth the search. Be sure you are getting
all natural, healthy meat. Try your local health-food store and
carefully trim all visible fat from the meat before serving to
ensure the leanest presentation. SERVES 4

4 duck breasts, skin removed

2 tablespoons extra virgin olive oil

1 star anise, crushed

1 teaspoon freshly grated ginger root

2 garlic cloves, crushed

1 large carrot, julienned

2 portobello mushrooms, chopped

2 small plums, quartered

¼ cup chopped cilantro

Slice duck into thin strips and set aside.

Heat oil in a cast iron skillet over medium flame. Add star
anise, ginger, and garlic. Sauté for one minute before
adding carrot and mushrooms. Continue to sauté for five