2 teaspoons safflower oil
3 teaspoons butter
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
Freshly ground pepper
3 (10-ounce) boneless duck breasts, split, skinned and trimmed of fat
Heat oil and butter in non-stick 10-inch skillet over medium-high
heat. Mix cinnamon, allspice, salt and pepper to taste in small
dish. Sprinkle 1/2 seasoning mixture over top of duck breasts.
When oil and butter are hot, place breasts, seasoned side down, in
skillet. Sprinkle remaining seasoning over breasts.
Cook, uncovered, turning only once when underside is browned, until
rare (3 to 3 1/2 minutes) or medium (about 5 minutes).
To serve, cut each breast into thin, slightly diagonal slices.
Arrange on warm serving plates, fanning out slices.