If you're man enough to kill it, you're man enough to eat it.
Soak in a brine solution (salt and water) for a few days until the water is clear. Roast breasts in a pan skin side down first (turn once) until medium done. If you screwed up and removed the skin, use a mixture of olive oil and real butter. Throw in some other duck breasts and chances are that no one will know the difference. Take out and let rest in aluminum foil for a few minutes. Slice thin across the grain. I've even tried this on late season mallards (they will eat anything in January, including small trash fish like chubs) and got away with it. Put slices of duck on plate (we are civilized, after all) and dabble some sauce over them. Add whatever sides you have or like and drink rest of wine.
Dried fruit-wine Sauce (this is a secret so don't tell anyone)
1 tsp olive oil
1 tbsp sugar
1 tbsp balsamic vinegar
1/4 cup red wine (I like Burgundy, but any red wine that is not to sweet)
1/4 cup mixed dried fruit, cherries, apricots, raspberries, whatever you can find. Usually in small bags at your local grocery.
Heat ingredients in small pot and let simmer until fruit is reconstitited. Add water if needed. Usually about 20 minutes so start the sauce first.
Put slices of duck on plate (we are civilized, after all) and dabble some sauce over them. Add whatever sides you have, or like, and drink rest of wine.