Easy, hearty and good:
Both use deboned Breasts:
They key to any wild duck is PLEASE do not over cook, Medium rare even if you eat your beef well done--- duck tastes like liver if over cooked but is moist and sweet when medium rare:


#1: Mushroon Soup & Port Wine
Celery and onions--- saute in Olive oil till celery starts to get tender
sear ducks breasts and set aside (not really required)
1 or 2 cans of Campbells Cream of mushroom soup
Canned mushrooms
Port Wine ( about 3/4 cup)-- I like Port for it's sweetness, but a dry full bodied red should work as well

1/2 can chicken broth-- I recon water would do
add soup and chicken broth to celery, onions, and mushroom
Garlic, of course
Pepper--- no salt
add duck breasts and simmer about 10 min max or until medium rare.
Serve over Dumpling or Rice

#2--- chicken broth & White wine
Same as above but dredge breats in flour and brown in Olve Oil. remove breasts
add some more flour and a little more olive oil and brown flour a bit
1 small onion chopped and sweated
Mushrooms
some Capers (optional)
1 can Chicken broth
fill broth can with white wine-- it don't really matter, any dry white.
a couple of splashes of Orange juice
Pepper
Garlic
add duck and simmer until sauce thickens--- make sure to remove duck when medium rare and add back just before serving.
serve over Pasta.