41.   Spoon excess fat from the pan, and turn duck breasts over.

42.   Stir in some orange zest, pour over seared and roasted duck breasts and garnish with orange segments.

43.   Spencer Hugh Levy, the chef at Spencer, in New York near Irving Place, prefers to begin duck breasts and legs on the stove over low heat.

44.   Sprinkle the meat side of the duck breasts lightly with juniper, coriander, salt and pepper.

45.   The microscopic kitchen would be good for reheating duck breast from the restaurant downstairs.

46.   The menu featured grilled meats, and the caramelized duck breast was delicious, as was a lobster risotto appetizer.

47.   The pan-seared tenderloin, served with rosti potatoes, was fork-tender and succulent, the duck breast in port wine sauce richly satisfying.

48.   The pastrami duck breast, crisp rye crackers and tender eggs seemed a promising combination of flavors and textures.

49.   There are also inspired dishes that take an adventurous spirit to swallow, including grilled duck breast with blueberries, and lavender and avocado mashed potatoes.

50.   There are eggs, shallots, thyme, coarse rye crackers and cured duck breast.