I live in a small town, and have never seen duck breasts anywhere around here, and only once before I moved here. I suspect I could kidnap the two local managers of the grocery stores we have (a Wal-Mart and a Piggly-Wiggly) and hold them for ransom before I could get duck breasts. They've even quit giving out suggestion forms that they used to formally ask for them to stock products. But, to be fair, there probably isn't enough of a market here for them. I very, very, very rarely see a whole, frozen duck here, and it is always when there is no room in the freezer and the wrong time for me to cook one.
BUT ... score the skin in a sort of diamond pattern. Season with salt and pepper. Then put in a skillet skin side down at med-high heat until the skin browns nicely. Turn down, turn over, and cook until it is done to your favorite degree of ... well, done-ness (surely there is a word for that, but mine is escaping me now).
You can put one duck breast on each plate, but it is fairly rich, and I prefer to slice it on the diagonal and fan it, and that way you can make (depending on the duck, and there's a lot of difference) it go for 3 or even 4 people that way. Drizzle with a sauce of your choice. Most like sauces that have fruit in them and are rather sweet. I prefer a less sweet presentation, the fruit being a dry red wine.
I think that a long grain and wild rice combo is the best side dish with duck of any sort. A light tossed baby green salad before, some green veg with, and a light, very light, desert after.