• 4 Pekin (Long Island) duck breasts or 2 mullard breasts (1½ to 2 pounds total)
• Salt and <

Score, season, and sauté the breasts according to the directions. Be sure that the breasts fit snugly in the pan in a single layer—if the inside of the pan is exposed, the fat will accumulate in that area and burn. Transfer the breasts to a plate and keep warm. Turn the heat to high and immediately add the mushrooms to the pan. Sauté them for about 5 minutes,