I recently asked for some help in finding a duck recipe and got a suggestion for duck breasts with an ancho chile ginger honey glaze from epicurious.com. Thank you! I made it last night and we really enjoyed it. I would definitely add more ginger and more of the chile paste (could barely taste either and think they would have improved it). Also, I like my duck prettty rare, but after cooking it, resting it, and putting it under the broiler as the recipe dictated, it was still quite raw in the center. A few extra minutes under the broiler until the skin was just this side of burned helped that and made the skin wonderfully crispy.
Roasted sweet potatoes and root veggies on the side and a green salad rounded out the meal. Easy and simple to prepare but great results.