re: Duck Breasts

Look for Maple Leaf farms duck breast. These are probably the most used in the restaurant biz. Take a simple approach to cooking. Lightly score the fat side and season well with kosher salt and cracked black pepper. Sear fat side well to render down some of the duck fat. The slits made should start to open up. Flip and finish in oven to desired temp. I prefer med rare to medium. Make a raspberry demi or other fruit compote and serve. You can make tame duck take on any flavor you want and the sauce options are as limitless as you want them to be.