Here is a good duck breast recipe. It has three parts: (0) field preparation, (1) sauteeing the duck breast, and (2) preparing a pan sauce/gravy.

Ingredients:
1 duck breast per person (1.5 isn't bad either, but too much for some people, depending on the size of the duck -- Mallards tend to be good sized). The quantities below suit 4 duck breasts
1 TB of butter
2 TB olive oil
1 clove of garlic minced
2 TB of minced red onion
1 TB of brown sugar
1/2 cup beef broth
1/4 cup bourbon whiskey
1/3 cup heavy cream

(0) Field preparation
Remove the duck breast from the carcass. I pluck the breasts in the field and freeze the breast whole, still on the ribs which may keep the meat fresher. I sometimes keep the legs for other preparations, but sometimes the legs are pretty small. Other times I pluck the whole bird and roast the whole bird. I'm thinking, thought, the breast is about 90% of the good meat.

(1) Sautee the duck breast
Salt and pepper the duck breasts. Sautee on high heat (don't burn!) about 4 minutes per side. Place on a warm plate, cover with aluminum foil, place in oven.

(2) make sauce
Add the minced garlic and onion to the sautee pan and sautee briefly, about 1 minute. Add the bourbon and beef broth. Reduce rapidly to about 1/3 original volume by boiling. The liquid will look thick and sticky. Don't take shortcuts on this reduction process. To speed things along, I will often pre-reduce the broth and bourbon before cooking the duck breasts, that is boil these liquids down in advance then later pour over into the sautee pan, scraping out everything with a spatula. Stir in the brown sugar. Add the heavy cream and cook until it reaches the desired thickness.

Serve the duck breasts on the warm plate and the sauce in a separate gravy bowl. This is very, very good. I like to serve a mixture of rice and wild rice along with this as well as cranberries and maybe some green vegetable, such as buttered green peas. A good red wine goes well with this, such as a syrah or pinot noir from California. I happen to like a Spanish red rioja with this, but that isn't commonly available in many stores.