We don't get these down here, but this is what i do for the nasty tasting critters. Soak in Mcormick meat marinade for the afternoon, brown with a strip of bacon or so, half an onion chopped fine and coarse, half a bell pepper chopped the same, some garlic. Drop the onions and bell pepper in when your duck is good and brown, sitcky and almost burnt at the bottom of your pot. keep a cup of water ready that way when your close to burning, add a little. simmer for about 4 beers(hour or 2). Cook it down to get a gravy that sticks to your rice and not drip through too bad. serve with black eyes(dried) and corn(frozen). You may want to swap the bacon and brown with butter, butter makes for a pretty brown. Season with salt, black pepper, cayenne, paprika. On second thought this would probably be better for 2-3 ducks, 1 duck may not have enough blood to make a good gravy.

So for 1 duck, after soaking in the marinade, whip out your best fried chicken recipe and chop it up just like a chiken and fry it. But with 1 duck you will have to surgically remove the wings and thigh in order to not loose too much meat. notice that when you cut the wings you can capture some meat fextending across the back Also, it may be too late, but cut his head off right at his throat to get more meat. Keep the heart and gizzard, fry that too. serve with french fries and red beans and rice. If you can get good at this, kids will tear this up.

And again, for 1 duck, baking in the oven under oranges or pineapple might be good.

To reiterate, the Mcormick marinade is some pretty good stuff. You could probably scrape up some road kill and it would be good. 1 pointer, the marinade recipe calls for a little vineger, you may want to go light with this, it can make it hard to brown things.

good luck.