Rub oil on all of the peppers and roast under a broiler or on the grill until the skin is blackened and the peppers are tender. Place the roasted peppers in a bowl and cover with plastic wrap, let sit for 15 min. and steam so the skins will come off easily.
While you are roasting the peppers.
Score fat of the duck breasts in a diamond pattern but don't cut down to the meat. Truffle Salt and pepper the meat on all sides then sprinkle on cumin.
Peal the peppers and remove stems and seeds, slice the the peppers into strips.
Butterfly the duck breasts open and lay strips of each of the peppers inside the breasts. Close the breasts and tie closed with twine.
Heat a non stick skillet over med. heat and place the duck fat side down.
Allow the duck to cook until the the skin is crispy and the fat has been rendered. Turn the breasts over and place the pan in the oven and bake for 5 min
Remove pan from oven and duck from pan, set aside to rest while you make the pan sauce. Remove all but 1 tbs of the pan juice and cinnamon. Add wine, orange and lemon juice to the pan and reduce sauce, remove cinnamon and season with salt and pepper to taste.
Remove the twine and slice each breast into 6 slices. Place on plate and spoon on sauce.