I did, however end up crunching into some buckshot in my breast, but that's the price you pay for fresh, wild duck I guess.
So tonight I had a ton of duck breast left over. I've been craving salad for a little while, and my grocery store happened to have some really good looking Asian pears... so here's what I ended up doing:
Duck Salad with Orange Balsamic Dressing
~8oz. Baby Sprig Mix (something including arugala, baby spinach, and other yummy things)
1/2 cup chopped walnuts
2 Asian pears, cut into thin slices
11oz plain, good quality goat cheese, crumbled
zest of 1 large, naval orange
Combine everything in a large mixing bowl and mix with clean hands. To make the dressing, juice your orange through your hand so as to avoid any seeds, pulp, etc. Mix together equal parts orange juice, balsamic vinegar, and olive oil, whisking while doing so. Cut pan seared duck breast (see above) into very thin slices and arrange atop the salad. Drizzle with dressing.
It didn't occur to me until later that I should have waited until after I'd assembled the whole salad to add the orange zest. That would have made it much more visually stunning, but oh well... The end result was the same. Totally freaking the best effing salad ever made. No kidding. Serve with a Blue Moon (too bad I didn't have any) or a glass of fruity red wine (I like Syrah, but some say that's too bold for duck... to them I say :P).