Eating/Cooking Duck

[ChrisF]

Are any of you CL folks knowledgeable about duck? I was in a trendy, upscale San Diego restaurant last Saturday night, and I ordered a warm duck salad as my entree. Our waitress asked me "how would you like your duck cooked?" 8-o! I didn't know this was a culinary option! The waitress said that "most people" order duck medium, and I did also. It was delicious (warm duck salad with poached figs, toasted almonds, and light sherry dressing). I consider myself a culinary adventurer, but undercooked poultry is a new one on me. This has been bugging me all week! Can someone enlighten me on the world of duck??
Chris
("and how would you like that free range chicken?......""!!)

[Marsha]

I fix duck breasts when we deserve a treat - score the fat on the top, salt & generously pepper (coarse grind), and then saute skin side down for 10 minutes over medium heat. Pour off fat as necessary. Turn (the skin should be very crispy)& cook 10 more minutes, skin side up. Depending on the thickness of the breast, you might want to take it off the heat before the final 10 minutes are up. Let rest 5 minutes or so, then slice thinly & serve. Excellent with risotto; good in salad with oranges & a balsamic dressing. The duck should be about medium rare to medium - no more! It will be tough if it is overcooked. Think of it like beef, lamb or even tuna - a bit rare is a good thing. I've never cooked whole duck - they can be quite greasy & I haven't wanted to deal with it.

[ChrisF]

Thanks Marsha! Now I won't look so flabbergasted when ordering duck! The 'medium' that I ordered was just delicious; I probably won't go to 'medium-rare'
Thanks again.......
Chris