[TimT]

score and season the breasts.. Then...

Sous vide them.. they'll be cooked perfectly and you can collect the duck fat from the sous vide bag (liquid gold)..

Then sear the skin to crisp it...

I'm partial to a red or penang curry sauce with duck.. and som tam (papaya salad)

Clarify the collected duck fat, and use for home fries or something...

I love duck... have a few magret duck breasts in deep freeze right now