duck is very easy to make taste amazing. the worst cooked duck can be complamented with so many different sauces... so if cooked it right its a show stopper.
go out and get yourself a decent balsamic vinegar REDUCTIONS, if you think your capable, make it yourself. its simply balsamic vinegar REDUCED into a syrupy glaze, do it slow, low heat and stirr often. spend a little extra cash on the good stuff... even simpler, go and get yourself a fruit jam, jelly, perserve. i prefur apricote and a brand that has chunks of fruit. black berry is my second choice
wild duck i sear. commercial duck i reder the fat to get a crisp skin and outside.
basically your best bet is to wrap your duck breast in bacon, use a tooth pic to hold it down cus itll shrink when thrown on the grill or hot (keyword hot) pan. cook on all sides til the bacon is crisp. by then its usually done enough for my liking (med rare, internal temp of 120 deg. F). when i serve it to people that havent had it before i play it safe and cook it to mdium. a internal temp of 140 def. F. soo ill throw it in the oven to get that little extra doneness. with this recipe balsamic reduction is the best choice of glaze... when the breast are done to your liking slice the bird in 1/4 inch pieces. CUT AGAINST THE GRAIN, this would be across the breast. not up and down the breast.
or if you wanna just wham-bam it. take breast, salt and pepper liberaly and throw into a pan that is just about to smoke with a light layer of oil in the bottom. throw the breast in and watch you hands its gonna sizle and crackle. turn down just a hair to keep oil from spitting. do a golden brown sear on all sides and like the other recipe slice the breast agasint the grain. this will make your duck breast melt in your mouth and appear to be more tender. next i either cool the pan down. or use a new pan. put a small scoop of your jelly, jam, whatever and bring up to heat. as soon as the jelly bubbles stir jelly well and serve with that warm jelly on top of the sliced duck.
these are the easiest and by far the best recipes. feel free to ask any questions.