Pour off the drippings and fat, separate the fat to use for something, and use the remaining “duck juice” for a sauce. I made lamb last night and here’s the sauce recipe:

1 bottle red wine, 2 chopped shallots, 1 sprig rosemary in large saucepan, high heat, reduce down to 1/2 cup. Strain out the shallots and rosemary. Pour reduced wine into a small saucepan. Low heat, add about 1/2 stick of butter, and the juices from cooking the lamb (or duck) - first strain and reduce the juices to about 1/4 cup. A small amount of corn starch if you want it a little thicker. Salt to taste. Finish with a splash of Grand Marnier and/or a splash of red wine.

poutine...

a duck has one breast.

This thread is useless without...

How'd it turn out?

Dammit. We've been left hanging far too long.

More breasts, less duck.

sorry.

it turned out great the second time. the first time, i over cooked it just a tiny bit, but it really affected the final product.

the second breast, was awesome. i watched the temp like Norad tracking a incoming unknown object from space. nailed it.

i'll buy more. i like it better than a beef steak.

Don't buy duck breasts. Buy whole ducks. Carve the breasts off to cook separately, then confit the rest for use in a cassoulet. If you've never made a cassoulet, you need to. I'll guide you through it. It's a little work to do right but you'll really dig it. It's amazing when done well.