Make your guests think they’ve stepped into a classic French bistro when you present them with perfectly roasted duck breasts, complete with crispy skin! June’s Duck Breast Cook-Program eliminates the guesswork from cooking this sometimes intimidating protein. Keeping the duck breasts in the refrigerator until you’re ready to use them makes scoring their skin easier. Restaurants generally serve duck breasts cooked to medium rare or medium so they’re tender and rosy in the middle, but you can cook yours to well done if you like. Reserve any drippings for the next time you use June’s Potato Chunks Cook-Program.