Pan roasting is one of my favorite ways to cook meat indoors. Any cut of meat that will fit in a pan (chicken breast, steak, pork chop, etc.) can be seared over high heat, then finished in a moderately hot oven. Searing gives the meat browned flavor and crispness, and finishing in the oven helps the meat cook evenly throughout.
Over the weekend I picked up a duck breast to pan roast. Duck sometimes seems daunting to cook at home. But a duck breast is about as easy to cook as a strip steak, especially when pan roasted. Searing the breast fat-side down helps render and crisp the thick layer covering the meat.