By the way, if anyone wants a quite easy way to prepare these duck breasts, here are my favourites:
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BBQ: Especially good if the breasts are not so thick. Prepare the breast by cutting the skin in a diamond pattern. To season it just use Salt/Pepper/dried Coriander(Cilantro).
Alternatively marinate in soy sauce. To BBQ it, use some kind of aluminum foil vessle below it, because the skin will lose lots of fat,resulting in a big fire if it goes all to the burning coals below…
The final result may look something like this:
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Duck Breast with Orange/Red Wine Sauce (2 ppl)
2 pcs. Duck Breast (~ 200 g each, or use one @ 400g and share for 2 people),
Dried Coriander (Cilantro) or Marjoram
Salt
Freshly ground black pepper
2 Oranges
3 Tablespoons water
100 ml Red Wine (strong & fruity, for example “Yellow Tail” brand merlot)
½ Teaspoon Vinegar (Aceto Balsamico)
½ Teaspoon Lemon Juice
1 Teaspoon Brown Sugar
Wash the duck breast(s), dry them with kitchen roll, and cut the skin in a diamond pattern, as shown in the pics above. Season with salt, pepper and coriander or marjoram. Heat up a non-stick pan and fry the breasts, first with the skin side down. Don’t use too much heat, the breasts take a fair while (8-12 min per side), and we don’t want them blackened ^^
Press one orance to get the juice, and cut the other to filets (cut away the skin, then cut out each of the slices).
Once the duck breast is ready (should be still quite bloody inside, check by cutting it a bit) get it out, wrap in aluminium foil, and store in a warm place (or cover with something like a blanket).
Now remove the duck fat from the pan (makes a great spread on bread by the way), leave in as much as you dare with regards to your diet 
Put the red wine, water, vinegar, lemon juice and orange juice in the pan, and cook it a bit, so that the fried stuff that still is in the pan gives some taste to the sauce 
Add the sugar, and some salt, pepper and coriander or marjoram. If you want a thicker sauce, use ie cold butter (or starch) to thicken a bit.
Cut the duck breast into ~5mm thick slices, put the slices and the orange fillets into the sauce, and serve with rice or noodles.
Sorry for the strange pic, normally it looks way more yummie
