I've only had a couple of them zip through over the past couple of years. They're fast little SOBs, sorry, can't help on the recipe yet.
I use a river duck marinade on mallard and wood duck breasts.
2 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon worcestershire sauce
1 teaspoon catsup
1 tablespoon butter
1/2 teaspoon paprika
per 2 duck breasts.
Fry, grill or bake. The book I got it from actually says to grill 3" from heat untill brown (10-12 min), then wrap or cover, move further from the heat and cook for 20 minutes more
I do them on the grill or under the broiler.
My bud cooks them without marinade, sears them in a hot cast iron pan after brushing them with olive oil, them chucks them in the oven till done.