Pan fry with breading or bare? Savory or sweet? If you want savory I would grill them in a pan 8-20 minutes depending on size and bone in or not(if bone in simmer covered with some white wine) , chop up mushrooms and onions and let them Sautee in the duck fat, top the breasts and cover with havarti with dill and tarragon and thyme. I'd serve it with couscous or maybe rife pilaf(a dryer base side that complements the juiciness)