Duck Breasts

How would you fix them ?

That depends. What's wrong with them??

Just sizzle in a pan.... the good part is the fat, right?

I like to grill with a little herbes de provence. Cut into small strips and fan out on the plate with a small amount of sauce made from demi glace. That's my go to way to do it.

I usually just score skin and sear in pan. Remove, save most of the fat, then deglaze with red wine and add herbs.

Betsy likes to switch up more. One of her faves are a salad with green beans and almonds:
http://www.nytimes.com/2010/04/14/dinin ... .html?_r=0

Sometimes she does a Kylie Kwong (sp?) recipe where you steam to render fat, then fry, seasoned with Sichuan pepper or with 5 spice

Pretty much anything you do with duck works for me.

You don't want to let them get "well done" -- they have to stay juicy to be good tasting.

What Dale and Frank said. If you can tolerate rare to medium-rare duck meat, score the skin, heat a pan under high heat and place the breasts skin-side down, turning the heat to medium-high. Give them 5 min, flip them and give them 3 min more, at which point the centers will still be red. If you prefer medium-rare give them another min. Remove from heat, cover with foil, let rest 5 min, then slice crosswise.

Pan-seared duck breasts are really great with red wine reductions and berry-based sauces.

Mark Lipton

Pan-seared duck breasts are really great with red wine reductions and berry-based sauces.

The minerally taste of the blood is very good. Anything that enhances it is also a good match for duck breast.