Duckolious! I did place the duck that I seasoned with a touch of salt and pepper in a hot pan skin side down lowered the heat and let the fat render off for about 10 minutes. Then flipped and cooked for a couple more minutes. I did deglaze the pan with white wine and Korn an apple liquor. One breast can easily serve 2. Part of my Menu #45849
Oh if you like save/freeze the rendered fat for frying fries.