I was given a bag of these (frozen). They look beautiful but I've been dragging my feet to defrost them, as I'm not sure what is the best way to prepare them.
Normally, I slowly cook a skin-on duck breast in a skillet to render the fat and crisp the skin. The meat ends up slightly rare and perfect. But I'm afraid that without the protective skin, the meat could quickly overcook and dry out.
Any thoughts or suggestions?