Hank Shaw's recipe from Hunt Gather Cook - 

We have used this recipe numerous times.   We leave out the fennel and "20-30" duck feet - we include the two feet that were attached to the harvested bird.  

Also by Hank Shaw on Hunt Gather Cook - 

We love to cook with duck and goose fat - our favorite use of duck and goose fat is in roasted potatoes (we also use it is an all purpose cooking oil).   Ducks and geese are fatty birds and it is important to us that we use as much of the harvested animal as possible.  

From Fable Hill Farm.   This is the only way we cook our Muscovy.   Muscovy are the only "ducks" not derived from the mallard.   They are very different.   Muscovy meat is lean and resembles red meat or pork when done.   It is important to cook this bird slowly so it doesn't dry out.