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. More Duck Recipes
The peeled roasted beets can be refrigerated overnight. Bring to room temperature before serving.
For a whole bone-in duck breast, ask a butcher to remove the legs and cut the back off a whole duck.
Kahan pairs this dish with his bright, slightly tart Golden Jet, the Belgian golden ale he made with Goose Island. Jolly Pumpkin's excellent Oro de Calabaza ale from Michigan would also be a good match.