A quick pan sauté is the way to go when time is running short. Using condiments like grainy German-style mustard adds lots of flavor easily and quickly. If you prefer not to use wine, substitute chicken or duck stock. Add steamed asparagus on the side and serve with roasted garlic couscous that comes from a box and takes only 5 minutes to prepare.

• Dredge duck breasts in the seasoned flour.

• Heat olive oil in a large skillet over high heat. When the oil is sizzling, place the duck breasts in the skillet. Sauté duck breasts for 2 to 3 minutes on one side, then turn and brown an additional 2 to 3 minutes. Place duck breasts on a dish and keep warm.

• Quickly add garlic and sauté for about 30 seconds. Add wine and bring to a boil. Then add mustard and whisk to blend. Remove from heat.

• Place 1 duck breast on each serving plate, spoon sauce over each breast, and serve.