Delightful, so quick and easy. This was the first time I had ever cooked duck and I was amazed by this recipe's simplicity. The breast meat reminded me of dark meat from a chicken leg, only it was infinitely better. In our local area, it appears that duck breasts must be special-ordered, if that is all you want. In our biggest Asian market, there were trays of 12 (or more) duck legs and frozen (dressed) whole ducks. We bought a whole duck, and will use the legs for a Mark Bittman recipe and use the carcass for a Simon Hopkinson duck soup. Thank you for sharing Ingrid! Made for Please Review My Recipe tag game.