Here is what I have done with duck breast recently: I really like using duck skewered on kabobs. It really helps tame some of the taste to both marinate and skewer the duck with other items. The first preparation is hawaiian style marinade with brown sugar, soy sauce, sesame seed oil, fresh ginger, red pepper flakes and garlic (this is the hawaiian marinate in Saveur (Feb. 2009 issue if I remember correctly). I skewered the duck with green onion and pineapple chunks. The second preparation is using za'atar and greek yogurt. I dusted the duck with za'atar, salt and pepper. I then added 1 to 2 tablespoons of za'atar to 1 pint of greek yogurt. The duck was marinated overight in this mixture. The duck was then skewered with cherry tomatoes and chunks of sweet onion. This preparation smell great even before cooking, as the za'atar is so fragrant. Both sets of skewers were then grilled.
