WyleWD
Silver $$ Contributor
You guys are f'in up. If you can cook a steak, you can cook a duck breast. For the other parts look up duck confit. If you over-do it will taste bad, be tough and you won't buy it again.
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+1^^^ He's got the methodology right. Also great with a spoonful or two of orange mamalade (sp?) as a glaze, or over the top of the duck. Great stuff ……. properly prepared.
Ackleyman has a good recipe too. WD