I cannot even buy duck breasts (have to buy the entire animal, whole, frozen). I'm so jealous. I'm with those who are going simple. Put them skin down first. That will give you enough oil to finish the job. At the end you decide. If l'orange doesn't do it for you, find an Asian sauce, and just brush it on at the end, then serve with rice, maybe a veg stir fry (which takes a few minutes and can be done while the duck breasts rest).