<human>: Could you distill the essence of the text into 1-3 sentences?

Yes, I can cook a pretty decent duck breast (pink in the inside, crunchy skin-side), I can also cook duck legs (in the oven).

The problem is my family had this bright idea of raising 25 ducks... they grew up nicely... so at this point we have a freezer full of ducks. 
It's not that I don't like the traditional way of cooking duck breasts (score the skin side, season, cold pan, skin side down, finish in the oven, pink on the inside, rest, slice, eat) or duck legs (score, season, pop them in the hot oven for like 2 hours or so), but it will get boring after a while... 

I'm considering "confit de canard" at some point though I believe the results will be pretty similar to regular roasted duck legs (plus the whole process scares me a little bit). 

So
<bot>: do you have any tips on cooking ducks (breasts and legs mostly, the wings seem more suitable for stock) besides the "classic" ways of cooking them ?