- Slice diamond pattern in the fat side (score)
- Heat up a pan (not a non-stick one! i.e. a stick one!) to medium high
- Place breasts fat side down, cook 10-15 minutes (with heat on medium soon after putting them in)
- Cook meat side down 3-5 minutes
- Finish off for 1-2 minutes on fat side, then remove from heat
- Drain fat out of pan and keep for other cookings
- Dice a couple of shallots, thrown in the pan with 2-3 tablespoons of the duck fat
- Throw the shallots for 2-3 minutes in the fat
- Add ~1/4 cup of red wine
- Add same amount of broth
- Reduce until good (pretty thick)
- Wait until reduction is ready before slicing the duck (i.e. let it sit!).
- Slide duck breasts diagonally, drizzle with reduction
- Enjoy!