Score skin of one duck breast in (3/4-1 inch) diamond pattern (do not cut into flesh). Melt 1 tablespoon butter in medium-high skillet. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5-8 minutes. Flip duck, add sliced mushrooms (2 large), reduce heat to medium, cover, and cook until browned and cooked to desired doneness, 4-8 minutes. Remove duck to plate, cover to keep warm, and let rest ~10 minutes.
Add small chopped onion (or shallots) to drippings in skillet and stir over medium heat 30 seconds (shallots) - 2 minutes (onion).
Add desired combination*:
- broth / red wine (1/4 - 1/2 cup)
- cherries / kiwi / orange / strawberries (~1 cup)
- port / sherry / Grand Marnier (splash)
Increase heat to high and boil until sauce is reduced, stirring often, about 3 minutes. Stir in 1 tablespoon butter. Season sauce to taste with salt and pepper. Slice duck and serve with sauce.
Serve with salad, brown rice, and asparagus or green beans cooked in butter with black pepper. Goes great with this bubbly!
* I used red wine, strawberries, kiwi, and Grand Marnier. Served 2, with leftovers