If you can, get meat from female animals. This is more tender and exceptionally well suited for short roasting.
For the sauce, sweat the finely chopped shallots in 30 g butter in a saucepan until light brown. Extinguish with half the port, boil, add remaining port and chicken stock, reduce slightly over no heat, skimming occasionally. Knead together 3 tsp flour and 3 tsp butter to make a flour butter. Whisk in portions into the sauce and thicken to desired thickness. Finally season with salt and white pepper, keep warm.
Score the washed and well-dried duck breasts on the skin side in a diamond shape to create a check pattern. Season meat on both sides with salt and season with pepper. In a coated frying pan without fat, first sear on the skin side until the first fat oozes out, sear for one minute on the meat side that the pores close. Then finish roasting on the skin side over medium heat. The meat should be slightly pink inside. Cut cooked duck breasts into slices, baste with sauce. Serve on hot plates. Serve with: roasted duck meat (frozen) and chestnuts tossed in butter. Recommended drink: A red Cote Du Rhone, France.
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