Thanks.
No brining or marinade. Just liberally seasoned with kosher salt and fresh-cracked pepper then seared in a skillet with just a tiny bit of bacon grease. The duck fat in the skin renders out and then after the breasts were cooked I pulled them out and put them under foil. Next put in about half of a diced sweet onion and got a good brown on them. Then added mushrooms and cooked them down. Deglaze the skillet with some red wine and cool down by about half. Then add the breasts back to the skillet to get heated through again.
Slice & enjoy.
No brining or marinade. Just liberally seasoned with kosher salt and fresh-cracked pepper then seared in a skillet with just a tiny bit of bacon grease. The duck fat in the skin renders out and then after the breasts were cooked I pulled them out and put them under foil. Next put in about half of a diced sweet onion and got a good brown on them. Then added mushrooms and cooked them down. Deglaze the skillet with some red wine and cool down by about half. Then add the breasts back to the skillet to get heated through again.
Slice & enjoy.