Seared Wild Duck Breast with Fennel and Shallot Confit

Score the skin of the duck breast in a crosshatch pattern without cutting into the meat. Season lightly with salt.

Place the duck skin-side down in a cold pan; turn heat to medium-low and render until the fat is golden and crispy, about 6-8 minutes. Flip and sear the other side for 2 minutes for medium-rare. Rest on a board.

While the duck rests, thinly slice the fennel and shallots. In the same pan, using a teaspoon of the rendered duck fat, sauté the fennel and shallots until soft, caramelized, and fragrant, about 5 minutes.

Dice the raw yam into small cubes and steam until fork-tender, then toss lightly in the pan with the vegetables to pick up the flavors.

Slice the duck thinly on the bias. Arrange the warm yam and fennel-shallot confit on a small plate, top with the duck slices, and finish with a pinch of flaky salt.