I don't think you can beat the jalapeno/cream cheese/ in the "pita pocket" sliced duck breast for a big gathering. I do it all the time and serve them as hors d'ouvres, sliced & toothpicked. I do marinate the breasts after soaking in cold salt water, in the fridge overnight prior to cutting and filling the cavity, wrapping in bacon and grilling, high heat, rare/med rare. Any marinade will do. I also serve a dipping sauce I make. ..... similar to a sweet/hot barbecue sauce. People who have never eaten duck before really rave about it. Don't know about yours, but mine tastes exactly like filet mignon. Last duck I served, I prepared as shish-ka-bobs with jalapenos, bell peppers, tomatoes, onions, etc on the skewer. Never do that again. Too much trouble. It was great but took me all day to prepare 12 ducks and wasn't any better than the quick, tried & true "pita pocket" jalapeno & cr cheese recipe!
(how far away from me do you live?.....might want to drop by!!)