Magret duck breasts are usually cooked (often roasted) after first having much of their fat rendered off. Rendering the fat not only crisps the skin, it also imparts more flavor and moisture to the meat.
See How to Render Duck Fat for instructions. You will end up with a lot more duck fat then you need to cook the breasts, and rendered duck fat is highly prized as a cooking fat - use it to saute ingredients as you would butter, bacon fat, or oil.
Duck breasts are very versatile, pairing well with a wide variety of other flavors. Ingredients often used with duck include apples, ginger, Szechuan peppercorns, lemon juice, soy sauce, wild mushrooms, oranges, rich & fruity red wines, green onions, spicy chilies, honey, cilantro, star anise, thyme and berries.
Duck can be served sweet, savory, tangy, smoked and/or spicy.
Confused about duck breeds? Consult our Duck Breed Guide →