recipe from Richard Thompson (jrt@cix).
my usual method of cooking duck breast fillets is:
sprinkle them with pepper and rub in the grated peel of an orange (one orange would suffice for two portions). Moisten the side without the fat with a little olive oil and put, fatty side uppermost, in a small baking tray in a hot oven, about 200 C.
after about 15 minutes take it out of the oven, pour over the juice from the orange and a tablespoonful of sherry, and return to the oven for another 15 minutes. It should be cooked by then but stick a fork in to check. If it does need a little longer in the oven add a little more sherry to stop it drying out.