pan seared strawberry balsamic duck breasts and Buitoni quattro formaggi agnolotti ravioli

So I was browsing one of my favorite hair  boards the Moptop Maven and noticed she'd posted a recipe for chicken breasts, ravioli and spinach with pancetta.

Well that sounded like a good idea, but I didn't want to make chicken so I picked up some duck breasts from Ceriello in Grand Central Market.

I paired this with some Buitoni quattro formaggi ravioli that I had laying about in the freezer.

First I steamed broccoli and set it aside to cool.

I seared the duck breast skin side down in a cast iron pan then popped them into a 400 degree oven for 11 minutes.

While the breasts were cooking I plopped the ravioli in to boil and drained them.

I let them rest for a bit and then cut into the juicy flesh.

In the same pot I added butter, more balsamic and some spices. I let this bubble then tossed the ravioli to coat.

I used this blaze strawberry balsamic glaze. It's ok, I could've done better by reducing my own, but it does save time.