Okay, let us assume that reading the paragraph above has induced you to pick up a duck breast or two and give it a whirl. Now what? Well, it's in actuality it is far easier than you would think.
Let's begin by saying that Duck is indeed an oddball among its feathered brethren; red-meat poultry that can be served rare without fear of contracting Salmonella or some other dreadful disease. In fact, it is best eaten rare - pinkish to dark-red in color - and anything else can be described as overdone. This makes it a quick and easy meal to prepare even on a weeknight.
For this recipe, cooking time is perhaps ten minutes, rest time is twenty. In a half hour, you're ready to eat. When finished, the outer skin is crispy and can be almost deemed poultry bacon, while the meat inside is as moist and succulent as the finest ham you've ever encountered.
1. Prepare marinade as shown above. Marinade duck breast for several hours. Cut a criss-cross pattern in skin of duck breast, being careful not to pierce the meat beneath the skin. You can do this either before of after marinading (as shown above).
2. Sprinkle duck breasts with salt and pepper and set skin side down within a dry, unheated skillet (I prefer cast iron) on the stove top (as shown below). Turn up the heat to medium/high and once they begin to cook, allow the breasts continue cooking undisturbed for at least 5 or 6 minutes.