Sounds good Gil. So pretty much cook them like duck, with the skin on, high heat, seared, to medium rare. Got it! I cook duck breasts, skin on, that way, in a frying pan. High heat, sear both sides to rare/medium rare, let sit a few minutes, and de-glaze the pan drippings to create a rich dripping glaze over the top. I need to do it outside on a grill though, because it smokes the house up something fierce!

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