31.   Remove duck breasts from solution, and pat dry with paper towels.

32.   Remove the duck breasts from the frying pan.

33.   Sauteed rare and salty duck breast, a relatively modern preparation, was laid over humble white beans and turnips.

34.   Score through the skin and fat on each duck breast, being careful not to cut into the meat.

35.   Seared duck breast on mixed greens with a raspberry vinaigrette.

36.   Score the duck breast in a crosswise manner on both flesh side and skin side.

37.   Salt and pepper the duck breasts well and place them on the grill, fat side down, along the edge of the fire.

38.   She thought it a tasty cross between lamb and rare duck breast.

39.   Slice remaining duck breasts.

40.   Slice the duck breasts on the diagonal and fan out over the asparagus.