Mods: move this if need be

Figured I’d get more traction here than the food forum. So, I’ve managed to accumulate several wood duck breasts over the last few weeks. I’d like to have a big dinner for my family and another couple here soon. I debreasted most of them with skin on to preserve the option of pan sautéing with skin down to render the fat.

What are your favorite methods of preparing wood duck breast? My thought was do a mix of charcoal grilling and pan sautéing. I’ve made Cumberland Sauce before for deer, which I understand goes well with duck.

My preference is to not soak the crap out of the meat if it doesn’t need it. However, if you’ve had good luck with certain brines or marinades I’m open. And anything relatively kid friendly I could do for a couple of them.