i'm into duck lately. Duck breast is fast, easy, and impressive. I usually peel off the skin and cut it into little strips and render the fat in a 350 degree oven. I use a liitle fat to cook the duck in. Cook the breast fast, leaving it rare then take off the heat and wrap in foil. It will continue to cook just a bit so its uniformly pink throughout. Meanwhile make any sauce you like in the pan. I've recently done a sauce based on fresh tomatoes and garlic and also one using apple cider syrup. I usually finish a sauce with butter or cream. You can fry up those skin craclings to make a delicious garnish. We have nice celeriac in the garden so I have been serving it over pureed celeriac. Slice the breast super thi, arrange over the celeriac and cover with sauce then cracklings. Braised greens are a good side, like kale with lemon, garlic and the rest of the duck fat.
Pants are recomended when handling hot duck fat. ( but not cool duck fat)