This is my first time posting to this site, but I have seen quite a bit of activity on your forums so I am hoping for blessing here.
I have four duck breast that I hate to waste, but the skin has been removed. I have searched high and low for a recipe that would do them justice without having the skin to produce that oh so desired fat for cooking. I did see Bobby Flay prepare a dish a long time ago using skinless duck breasts but I can't find it either.
Can anyone share some cooking tips or suggestions for getting this duck to a happy place? Many thanks.