Non-traditional ways to cook duck breast?

i jotted down this from ruth reichl’s new book:

duck carpaccio: remove fat and sinew from moulard duck breast (1/2 pound). mix together 2 tablespoons each salt and sugar, plus a good amount of ground black pepper. rub salt mixture all over duck breast, wrap in plastic, cure in fridge overnight. rinse off brine, then slice against grain.

I would do that if I could slaughter the duck myself.

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Honghe Hani Rice Terraces, Yuanyang County, Yunnan
Credit: inkelv1122, Flickr