Christmas lunch. Butchered a duck. Legs off (cooked confit style for 3 1/2 hours at 85C under goose fat). Wings off. Breasts off. Used remaining carcass, wings, neck chopped up to make a stock. Cooked breasts classic style - skin side down in cold pan, then heat to crisp the skin and render the fat. Into the oven for 7 minutes skin side up to finish, and rest for 5 minutes. With roast vegetables and Amarone.
(In the Silence of the Lambs book, he eats his liver with some fava beans and an nice Amarone. When they moved to the film they reckoned not many people had heard of Amarone, so they changed it to Chianti.)