You didn't say what kind of Ducks. IMO the best I like are Mallards and Woodies.
This is a great and EASY recipie
Heat some Canola oil is a skillet.Low to Medium Heat. Place breasts Inside down(The side closest to the rib cage) Sear over low to low Medium . Low and slow. DO NOT OVER COOK. Do NOT turn over. You want pink. Only salt and pepper. In the end deglaze pan with a red wine. Marinate the breast with the hot wine Remove breasts let sit 1 min. Slice thin on the bias(Angle) Against the grain. Spoon a little of the red wine on them. Enjoy. This is how a chef taught me cook them. IN THE BLIND. We have the ultimate blind! And believe me YUMMMMM. Makes me tingle guys are busten ducks this year already. Have fun and keep us posted. Whats the population looking there this year?
A bunch of the duck breasts (I didn't count how many)
1 big can of cream of chicken soup
1 regular can of cream of chicken soup
1/2 of the big can of water
3/4 of a big onion. Cut up into big chunks
2 cloves of garlic minced
Salt and pepper to taste.
I put it in the crockpot and kept it on low for 4 hours.