It is always best to be able to harvest the entire bird and I hate to waste any game meat. But if you go to a hunt club, they will clean the game for you and will send you home with only the breast of the duck ready to cook. Last hunt, we bought a food preserver and put up about 20 duck breasts in our freezer! The breast meat is delicious. I use Emerill’s Essence Spice Recipe. Rinse and pat dry the meat. This is very important so that you can get that good sear. Preheat the oven to 350. Add olive oil to your skillet and let it get to medium heat. Dredge the meat through the Essence spices on both sides and place it in the skillet. . Brown 2 minutes and turn and brown the other side. Add a tab of butter per breast to the skillet just before putting it in the oven. I put the entire skillet in the oven for 7 to 8 minutes. Many people like their duck meat rare. I like mine medium well, but cook to your liking. Serve with Wild Rice and salad. Beautiful!
2 half duck breasts per person
4 tablespoons olive oil, tab of butter