I agonised for ages over how to cook my duck crown. In the end I decided just old plain would do. I sliced the breasts from the carcase which I put on to simmer for stock. Then I just scored, seasoned and dry fried the breasts in a very hot pan and served them with new potatoes and salad. The red liquid in the glass is a strawberry cordial I made for Terry. It was delicious. Sometimes the easy way is the best.