If you have a couple of duck breasts, here's a method that will make you think you've died and gone to heaven!!!
I wrote these instructions up for a cook just starting out, so it's pretty basic.
PAN-SEARED DUCK BREAST
4 boneless duck breasts -- thawed if frozen (6-8 oz. each)
Salt and pepper
Score skin on each duck breast with three or four shallow incisions, taking care not to cut the flesh; season with salt and pepper.
Heat a sauté pan over high. Add duck, skin side down, to the hot, dry pan; reduce heat to low, cover with a splatter screen (or cover other burners, this is just so you don't make a mess over everything), and cook for 10 minutes.
Remove breasts, pour off accumulated fat into a small container AND KEEP!!!), then return them to the pan, skin side down again.
Sauté until skin is crisp, about 10 minutes more. Turn breasts over, cook 2 minutes, then transfer to a cutting board. Allow duck to rest 5 minutes before slicing. The breasts should be about 128-132 F.
That's all there is to it! Serve it with whatever you want - if nothing else buy some great bread on the way home and just have a duck sandwich!! You eat skin and all on the duck breasts - Enjoy!!
Once they are in the hot pan, don't move them for 10 minutes, then remove and drain off the liquid 'gold' - Probably be best to use your cast iron skillet or another real heavy one.