re: Duck Breast

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Cut them in skrips.

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I concur..

Wild Ducks - soak them in any marinade you like. Wrap in bacon with jalapenos and cream cheese and grill til medium. Baste them with Teriyaki mixed with raspberry preserves as you cook them.

Domestic - Score the fat on the breast, season with salt, pepper and/or creole seasoning and sear the breast skin side down for about 3-4 minutes. Flip it over and glaze it with Steen's, honey, balsamic and bourbon all mixed up. Finish it in a 450 degree oven for about 6-8 minutes glazing once more right after you take it out the oven. Slice thin and serve.

You can put whatever you like in your glaze. Sometimes I'll include raspberry or blackberry or apricot preserves. Just use plenty of sweet stuff and use vinegar or lemon juice to balance it out with some acid.