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Help with a duck breast!

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My man and I have a 1lb duck breast that I need to cook tomorrow- http://www.rarecuts.com/index.php?pro...

We actually have two that we got in a swag pack from an event, but I imagine one is enough for us. Anyway, I am a decent cook but have NO experience with duck. A lot of the recipes I've seen call for ingredients that we don't have and won't use in the future (fig jam, sherry which I'll open but won't re-use, etc.) I'm looking for something sure-fire, relatively easy since I've never cooked this before, and without a lot of crazy ingredients since I'm in NYC and won't have any subways to aid me (meaning I'll have the local market.)

I would also love input on sides. I'm not a huge lover of duck in general so I rarely order it, which means I'm in the dark about this whole meal! We've had them frozen for a few weeks and I'm ready to give it a shot, but am sort of scared of messing up such a nice piece of meat.

Help, chow!

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  1. Score the fat but don't cut all the way through. Cold pan, low/medium heat to gently render out most of the fat (which you should keep; apart from being delicious it's also good for you), then flip onto meat side and pop in oven 8-10 minutes until it's medium-rare. Let rest another 10 minutes at least before slicing.

    I don't know what exactly you're looking for, but you can make a nice glaze out of a variety of things. Duck likes fruit (not too sweet), so raspberry, blackberry, apple, peach. You can also just do hoisin sauce.

    Sides: lentils. Kale. Pommes a la sarladaise (potatoes sauteed in duck fat and finished off with parsley and garlic). Sweet potato. Mashed potato. Frisee salad. To name a few things.

    If you're going to do the hoisin sauce, sliver some green onions and cilantro and eat on steamed buns.