When I dressed out the duck for Cassoulet, I cut off the breast but left the bone on. I sealed them in a vacuum pouch with herbes de provence and a bit of salt and pepper. A few days later I place them skin up in a pan and cooked for 10 minutes, then broiled the skin crispy. I sauteed shallots and then reduced with marionberries and some leftover cotes de ventoux.
We drank a youngs double chocolate stout.
