2 skin-on breasts per package of the Pekin duck, raised on pasture its entire life by Gunthorp Farms - there's a reason these very same duck breasts are used by the finest restaurants in Chicago and Indianapolis. There are few things better in life than a perfectly cooked duck breast from a pastured bird. Lightly score the skin, spice it up, and fry for 5-10 minutes skin-side down until most of the fat has rendered and the skin is golden brown. Flip and finish the other side, and let rest once the other side has browned. Rest, slice, and add a fruity sauce for a supremely delicious dish.
**Photo Credit from Frontera Grill by Chef Rick Bayless, who uses Gunthorp Duck and Pork at their restaurants.**