sorry, not of much help here. the only times i've eaten duck is at a chinese restaurant (my sister loves roast duck with plum sauce). i have also seen shredded duck spring rolls.
once, while watching ready, steady, cook i saw one of the chefs fry it with the skin on (crispy-skin) and make a sweet berry sauce...similar to plum sauce, i guess. chinese hoisin sauce also works well. serve with steamed won bok (chinese cabbage, can't remember what it's called here, but you know, the oblong-shaped one). and steaming white rice!
you can try
http://www.recipelink.com/index.html for more ideas. otherwise, here is a PennDutch recipe from my 'reading terminal marketplace' cookbook. haven't tried it, though. it says sauerkraut complements the richness of the meat. you can probably adjust it for filets.
Roast Muscovy Duck with Sauerkraut and Herbs
1 muscovy duck, 4-5 lbs.
1 teaspoon dried oregano
1 teaspoon dried marjoram
1teaspoon dried sage
2 lbs sauerkraut, drained and rinsed
Preheat oven to 350 degrees F (or 176 degrees C). Thoroughly rinse duck inside and out, and pat dry. Remove excess fat from cavity. season the duck with oregano, marjoram and sage, and stuff cavity with the sauerkraut as much as it will comfortably fill it. tie the legs with string.
add remaining sauerkraut to bottom of roasting pan and place the duck on top. cover and roast until done, approx 2-1/2 hours. check for tenderness/doneness by seeing if the legs wiggle. if it moves easily, the duck is fully cooked.
remove the duck from the oven, let stand for a few minutes, then carve into slices and serve with sauerkraut.
serves 4.
