I Have found duck breasts in the supermarket lately at a more affordable price than free range chicken and these were great.
Very easy to cook. Browned the duck - skin side down til nice and crisp in a pan with olive oil, then threw in some chunks of onion, garlic and thyme til roast with the duck in the oven (for about 15min for medium).
Also roasted some jap pumpkin earlier - skin on with fennel seeds.
When the duck was resting - drained off the fat, but held onto the stickyness and roasted onions, garlic and thyme - through in some red wine to make a gravy and thickened it up a little with flour.
This was a great simple but special dinners because it was duck - that really took no time at all...well just a little thyme.
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