My preferred method is pan-searing a breast simply seasoned with salt and pepper, and cooking it in butter. When cooked correctly, it has a texture and flavor similar to fine aged beef. This is one of the simplest ways to cook duck, but it can also be one of the hardest to perfect. Duck needs to be cooked rare to medium—at the most. Unfortunately, many people think it should be cooked well done, like a chicken breast. There’s a fine line to walk when cooking it. On one side of that line you have a tender, juicy piece of meat and on the other a dry, livery-tasting hockey puck. Knowing where that line falls takes time to figure out and depends on what kind of duck you are using.