Given the background description of some cooking related query, summarize the question into a title

[Q]: I've just purchased some locally reared organic duck breasts from a local farmers market and have decided to cook them according to the Five-spiced duck breasts with honey and soy recipe.My concern is that having not cooked duck breasts before (yes, I know, shameful! =) and having picked the recipe based on the fact that it sounds good and appears to have fairly detailed instructions, my inexperience in handling duck could result in a poor end result. So:Are there any tips, things to look out for or techniques when cooking duck breast to obtain a great outcome?Are there any glaring mistakes in the method for cooking duck breast in the recipe detailed?
[A]: Cooking duck breasts


[Q]: I'm trying to reduce cholesterol in my diet and have switched to using egg whites (from a carton) instead of whole eggs. This substitution usually works out OK, but when I make zucchini bread -- and other quick breads -- the loaves don't rise as well as they used to, and they tend to be drier. I'm doing a 1:1 substitution using the guide on the carton (1egg is approx. 2oz), so I assume that a lot of the problem is that I'm missing the fat from the egg yolks. Is this correct, and if so, what can I use instead that will be low in cholesterol?
[A]: Baking zucchini bread without egg yolks


[Q]: Whenever I go to a BBQ and sausages are cooking, the chef will always prick the sausages while they are cooking. I have no idea what this does, I assume it's to get the fat out, however I recently read that you should never prick sausages as it results in them being dry inside?So my question is, should I prick sausages with a fork or knife during cooking?
[A]:
Should I prick sausages during cooking?