(As read and prepared by Alex Tuller for the June 1, 2006 podcast)
 Wash and dry duck breasts. Score the skin sied and season with salt and pepper and place several whole sage leaves on top. Warm a saute pan over medium heat for a minute or two and add the breasts skin side down. Cook for about 10 minutes over medium to medium low heat. This will render much of the fat and the skin should become crisp. Turn over and turn up the heat to medium high — or place on grill — for about three minutes. Remove, let rest for five minutes and slice. The meat should be medium rare.
You can do the entire process on the grill, or in a skillet.