I had never cooked a duck before. In fact, I could barely remember having it out at a restaurant more than once. My husband brought home duck so I couldn't just let it go to waste. Hmmm...what does one do with a duck? A quick internet search led me to recipes involving berry sauce reductions. This was not exactly where I wanted to go with a quick dinner plan. Plus, my husband is not a huge fan of sweet sauces on meat. He ordered a pork tenderloin at a lovely restaurant and was not thrilled with the cranberry "roof" when the meal came. For these reasons, I decided to quickly sear the breasts according to Emeril's recipe. It said to slice them so the cooking took a bit longer when I left them whole. I've been told that duck is very greasy, but we had skinless breasts and there was no greasy or oily taste. Surprisingly, duck has more of a red meat flavor. It doesn't "taste like chicken."