Duck with Dried Cranberries, Tangerines and Mascarpone Sauce

Preheat your oven to 350°F (175°C).

1. Heat a thin layer of oil in an ovenproof skillet over high heat. | 2. Generously season both sides of the duck breast with salt and pepper. | 3. Once the skillet is hot, place the duck breast skin side down in the pan. Cook for about 5 minutes until the skin is golden brown. | 4. Flip the duck breast and cook the other side for an additional 3 minutes. | 5. Turn the duck breast again, skin side up, and discard any excess fat from the pan. | 6. Transfer the skillet to the preheated oven and cook for another 10 to 15 minutes, depending on your preferred level of doneness.

Remove the duck from the oven, cover it loosely with aluminum foil, and let it rest while you prepare the sauce.

1. In a small saucepan, combine the dried cranberries and tangerine juice. | 2. Cook over medium heat until the cranberries have softened and the juice has reduced. | 3. Lower the heat and stir in the mascarpone until fully melted. Continue cooking until the sauce thickens slightly.

1. Remove the sauce from the heat and use an immersion blender to puree the mixture until smooth. | 2. Stir in less than a tablespoon of the duck juices from the skillet for added richness. | 3. Return the sauce to low heat and warm for a minute.

1. Spread the tangerine-cranberry sauce on the bottom of each plate. | 2. Slice the rested duck breast and arrange the slices over the sauce.

Serve immediately, garnished with fresh herbs or additional cranberries if desired.