Duck or goose breasts are best seared rare-to-medium, and either served with just some salt and pepper (celery salt is excellent, too), or sometimes with a nice pan sauce.
I also have my recipes for ground duck here, too, because it is really hard to get meat off a little wild duck leg to grind, so I mostly grind the breast meat of lesser ducks, like scaup or spoonies.
Here is my technique for cooking a duck breast, and you can find a selection of my wild game sauces here. Below are a few special duck or goose breast recipes; and remember you can always use domestic duck instead of wild duck, although you will have more fat to deal with.
Duck Breast with Wild Rice Pilaf
Classic Steak au Poivre
Duck Stir Fry with Scallions
Wood Duck and Acorn Dumplings
Thai Red Curry Duck
Duck Breast with Turnips and Rye Spaetzle
Classic Jaeger Schnitzel
Goose with Orange-Ouzo Sauce
Duck Breast with Apples
French Laundry Duck Roulade
Goose Breast with Winter Vegetables
Wild Duck or Goose Jerky
Baked Duck Tenders
Flyway Fried Rice
GROUND OR CHOPPED BREAST MEAT
Duck or Goose Sliders
Duck Burgers with Apples and Onions