Given the background description of some cooking related query, summarize the question into a title
--------
Question: I'm baking something that I might end up sending on a very long trip. For this I would want to make ganache, but it may be in transit for as long as 10 days so I don't want to use cream. If I do make these, the ganache would between sandwich cookies. What could I use for that, stable at varying temperatures, for as long as 10 days, possibly even longer?

Answer: Shelf Stable "Ganache"


Question: I'd like to try my hand at baking my own bread. Do I need a bread maker to get decent bread? Are there any advantages to using a bread maker vs. my normal oven?

Answer: Do I need a bread maker?


Question: 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?

Answer:
Cooking duck breasts