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Chef Paul Kahan of The Publican in Chicago has a great trick for heightening the flavor of duck breasts: He ages them on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
Pairing: Chef Paul Kahan pairs this dish with his bright, slightly tart Golden Jet, the Belgian golden ale he made with Goose Island Brewery. Jolly Pumpkin's excellent Oro de Calabaza ale from Michigan would also be a good match.