I have some ducks breast that I want to cook (someone's been watching too much Masterchef).
Not, my books say score, season then pan fry from anything from 4-15 minutes. Quite a margin there! I don't want to serve it pink and bloody, not cremated. I don't eat duck (veggie) and don't want to poison my guests at lunch tomorrow.
Any tips (apart from make a nice omelette instead). This is what happens when you let an eight year old choose easter lunch.