Hi, Gals I cooked duck for a ladies' luncheon this week. I tried a few ideas - all came out great. Cut away the skin. Place the skin on a skillet (skin side up) on low heat. Let cook for 5 minutes. Discard skin. Add chicken broth, 1/2 teaspoon salt, and 3 tablespoons Chartreuse to skillet. Put heat on medium. Thinly slice duck breast into medallions while broth is warming. Place mediallions in broth and cook. You only need a few minutes each side then they are ready. Do not overcook. I served these duck medallions with a brown/wild/arborio rice mix, chopped pistachios, and creme fraiche. Preceding the duck/rice plate, I served butternut squash soup with freshly grated nutmeg on top. For dessert I served a pear sorbet with Frangelico I had made that morning. Plan on 1/2 duck breast per lady. 1 full duck breast for each guy.