Last year I did sage and onion, add a fresh onion and tin of mandarins. It was quite nice but am open to suggestions for this year.
When I roasted mine, I quartered (I think) three apples, and an onion to stuff it. This is supposed to keep the meat moist and add a hint of sweetness. I think I rubbed it with a rosemary, garlic, and olive oil mix too.
What I really like to do with duck breasts is to slice them through the center, stuff them with thin-sliced onion and red pepper, wrap in bacon and grill. Its pretty tasty.