This one is pretty involved, but it is amazing. If you like gourmet cooking this is worth the effort. The recipe is modified from the French Laundry cookbook, supposed to be the best resaurant in US.
Breast the ducks and brine overnight.
Make duck sauce. Clean the rest of the ducks and cut up. Fry these parts till well browned. Add 1 cup water, cooked till waters gone. Add 1 cup chicken broth, cook till gone. Add chopped carrots and celery, cooked till browned. Add 2 cups chick broth simmer for awile. Then strain the sauce, should have a little more than a cup.
Make cream style corn. Shuck 6 ears, juice half the kernels, boil the other kernels add kernels to the corn juice, simmer for a couple minutes.
Sautee some chopped muchrooms till well browned then add a little of the duck sauce, simmer for a few minutes.
Boil some swiss chard, remove the hard center part. Roll each duck breasts into long cylinder then rollup in the swiss chard leaves, then roll the whole thing tightly in plastic wrap and tie off ends. Boil these packets for about 6 minutes then remove and let rest 5 minutes. Then remove plastic wrap and slice the cylinders in 3 peices, kind of looks like sushi rolls.
Take plate, pour duck sauce in middle, add some cream corn, place duck rolls in middle, top with sauteed mushrooms.