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Preheat oven to 400¼F. Score duck breasts with a small, sharp knife. Place the water in a large skillet over high heat and add duck breast halves, skin side down. Cook until water has evaporated, fat has rendered from duck, and skin is seared and golden brown.
Place duck breast halves on a baking sheet, place in preheated oven and bake until a meat thermometer measures 145¼F for medium rare, or more for well done. (The FDA recommended temperature for duck is 170¼F, but many restaurants prefer to serve it less well done.)
Meanwhile, make the sauce: Heat the butter and oil in a saucepan, add the onion and cook until transparent. Add the garlic and continue cooking until soft but not brown. Add the tomatillos, chipotles, sugar and stock. Bring to a boil, lower heat, cover and simmer for 20 minutes.
Remove sauce from the heat, add the fresh oregano and allow to cool. Place sauce in a blender and puree until smooth. Add salt to taste, reheat sauce when ready to serve.
Slice duck breast halves and serve slices fanned out on top of the sauce, or serve the sauce on top of unsliced breast halves.
Note: Mexican oregano is milder than the Mediterranean variety, and if using the latter, cut the amount in half. In either case, use fresh oregano.
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