Seal the duck breast in hot oil on both sides, then place in a hot oven to cook through for 2 to 3 minutes. Meanwhile deglaze the pan with a dash of white wine, then add the rest of the wine, the duck ...

Trim the fat off of the sides of duck leaving it attached to the breast. Score the remaining fat in a checker board design. Mix together the cloves, shallot and canola oil in a small mixing bowl.