I have roasted duck but never cooked the breast alone, and now I have company coming and this MASSIVE hunk of moulard duck breast in the freezer. How would you prepare it? I'm not too concerned about side dishes (have red cabbage in mind, maybe mashed potato/celery root), but how to cook the breast itself?
Any suggestions welcome. Must be fairly easy - I tend to perform at less than my full potential when guests are coming.