Balsamic Nectarine Duck Breasts

Add duck skin-side down to a medium pan and place over medium heat. Cook until fat renders and skin is crisp, 10-15 minutes, pouring off and reserving fat as it renders. (TIP: Lower heat if skin burns.) Flip duck over and cook to desired doneness, 2-5 minutes more. Remove from pan and set aside.

Meanwhile, cut nectarine into ¼-inch cubes. Peel shallot, then slice into thin rings. Thinly slice scallions on a diagonal. Pick and chop enough mint leaves to give you 1 tsp (save the rest for another use). Zest lemon, then squeeze 2 TBSP juice into a small bowl.

Add almonds and a drizzle of oil to a small pan and place over medium-high heat. Toast, tossing, until golden brown, about 5 minutes. Transfer to a plate, season with salt, and set aside. Bring 1 cup water to a boil in a medium pot, then stir in rice. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 10 minutes. Once done, stir in scallions, lemon zest, and 1 TBSP butter; season with salt and pepper.

Return pan used for duck to medium heat and add 1 TBSP reserved fat. Add shallot and nectarine. Cook until just softened, 4-6 minutes. Stir in balsamic glaze, scraping up any browned bits on bottom of pan. Stir in 3 TBSP water, 1 TBSP butter, and 1 tsp stock concentrate (save the rest for another use). Remove pan from heat. Stir in chopped mint.