Score the duck breast skin in a crosshatch pattern, being careful not to cut into the flesh. Season both sides with salt, pepper, cinnamon, and nutmeg.

Sear the Duck

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for 6-8 minutes until the skin is crispy. Flip and cook for an additional 3-5 minutes for medium-rare. Let rest before slicing.

Making the Pistou

Blend Ingredients

In a food processor, combine pistachios, basil, minced garlic, and salt. While blending, gradually add olive oil until a smooth paste forms.

Candied Sesame Seeds

Prepare the Candied Seeds

In a saucepan over medium heat, combine sesame seeds, sugar, and water. Stir continuously until the mixture is golden and the seeds are coated. Spread on parchment paper to cool.

Port Wine Gastrique

Reduce the Port Wine

In a saucepan, combine port wine and sugar. Simmer over medium heat until the mixture thickens and reduces by half.

Cooking the Fruits

Sauté the Fall Fruits

In a skillet, sauté diced apples and pears with fresh thyme over medium heat until just tender.