Pan-Seared Duck Breast with Braised Carrots and Savory Mushroom Reduction

Score the skin of the duck breast in a cross-hatch pattern, being careful not to cut into the meat. Season lightly with salt and pepper.

Place duck breast skin-side down in a cold skillet. Turn heat to medium-low and render the fat slowly until the skin is deep golden brown and crisp, about 8-10 minutes. Flip and cook for another 3-4 minutes until medium-rare. Remove to a board to rest.

Meanwhile, boil the whole wheat rigatoni in salted water until al dente. Drain, reserving a splash of pasta water.

In the same pan used for the duck, discard all but a teaspoon of fat. Add carrots and sauté until slightly softened. Stir in the tomato and cremini mushroom sauce and a dash of white wine (or water) to deglaze the pan, scraping up any browned bits.

Toss the cooked pasta into the sauce, incorporating the reserved pasta water to emulsify. Fold in the sesame oil for aroma.

To plate, serve the pasta topped with sliced, rested duck breast and the tender braised carrots. Garnish with fresh herbs.