Preheat oven to 400°F.
Season duck breasts on both sides with salt and pepper. Lightly score skin with sharp knife, being careful not to slice all the way through skin. Place breasts in cold, oven-safe pan and place over medium-high heat, turning breasts as they brown. Discard fat as it is rendered. When brown, place in the oven 12 minutes, skin side up. After 12 minutes, remove from oven and turn over in roasting pan. Let rest for 5 minutes. Remove breasts to plate or cutting board and let rest another 5 minutes; slice as thinly as you can.
Add orange zest and juice to butter and mix well to incorporate. Smear one side of pumpernickel with mixture.
Heat skillet or griddle over medium heat; place bread slices, butter-side down, in skillet. Grill 2 minutes. Remove and evenly spread unbuttered sides with Port Wine cheese spread. Return to the pan, butter-side down. Grill until cheese melts. Top each with some watercress leaves, half a duck breast, and 1 tablespoon of pine nuts.
- 2 duck breasts
- Salt and pepper
- Zest and juice of 1 orange
- 6 tablespoons butter, at room temperature
- 4 slices pumpernickel bread
- 6 ounces Wisconsin Port Wine Cheese Spread, at room temperature
- 6 ounces watercress
- 4 tablespoons pine nuts, toasted