1.   And if you are really feeling ambitious, sear a duck breast and serve the slices separately.

2.   At Bayou Boys, they simply place two duck breasts on top of the stuffed chicken and place them in the cavity of a boned turkey.

3.   A slender salami or a duck breast may cure for only a few weeks, and larger hams may hang for two years.

4.   Add the duck breasts, and continue simmering, covered, for another hour, until all the meat is tender and separates from the bone.

5.   Brush air-dried duck breasts thickly with glaze.

6.   Brush the duck breasts and legs with honey.

7.   Chez Panisse has served this slow-cooked rabe with grilled duck breast and braised duck leg.

8.   Chicken and foie gras dumplings, tamarind duck breast and quail rubbed with Thai spices are among the specialties on offer.

9.   Delectable entrees sampled on this visit were Ayrshire guinea fowl with mushroom cream sauce and a roasted English duck breast contrasted by an Oriental sauce.

10.   Duck breast, cut very thick, also demands a good, sharp jolt of fruit and acid.