Is no one going to help me with this Miscovy Duck Breast?

[Tab]

From reading, I see - score the top (crosshatch), rub with salt & pepper, pan-fry (fat layer first down, up for second) keep it medium-rare (max), talking about 12-15 minutes, come up with a sauce. Anyone have any major objections or modifications?

Thanks

- Tab

[CherokeeDem]

1. Never cooked duck myself....

but my ex-brother-in-law hunted and was the official chef for all his game... this is how I remember him fixing it. Not a big fan of duck but it was tasty and not gamy. Sometimes, he would also charcoal grill the duck, after prepping it the same way.

Sorry, no other suggestions. Good luck... bet it will be great!

[Tab]

2. Well, no one did, but I made it anyway.

It turns out to be two sets of complete breasts (meaning: 4); I cross-scored the tops, heated a pan with oil then butter and thyme, sprinkled with white pepper and salt, put them in fat-down, cooked for 4-7 mins, tossed in some red wine for reduction, flipped to fat up, heated up some apple cider for a cider reduction, cooked until rare/med rare, combined the red wine and apple cider for a sauce. served with wild rice and a caesar salad. Could use more flavoring next time around but my objective this time was just to not fuck it up. So, I think, a good result for an impromptu meal with an expensive cut of meat.