Smoked is the only way to do duck imo,I have a book on birds from S.Dakota"wing shooters guide to South Dakota upland birds and Waterfool"by Ben O. Williams and Chuck Johnson,covers everything you ever wanted to know,but were afraid to ask about feathered vertebrates.The important thing to know about duck is not to over cook it,think of it more like steak than chicken.They say to hang the ducks for several days after you gut them."Hang in a cold dry place for a few days,with temp never above 60 f. I hang mine in the frig for 3 days,then skin them,freeze or cook. As far as marinade I use orange juice,wish bone Italian dressing,soy sauce and cheap dry red wine,over night.Next day rap em up in bacon using tooth picks and put them on a hot grill til the bacon is almost getting crispy,this can take up to 20 min depending on duck to fire ratio! Next knock the fire to one side of the grill,add some smoking chips and onion skin,put the ducks on the other side of grill on some foil,baste with OJ garlic and a little butter if you like and go watch the superbowl until the fire goes out and the smoke clears!! Duck should be cooked medium well,always a little pink in the middle...Most people hate duck,because when it's over cooked it's tuff and has a liver like wild flavor!! Some ducks taste better than others,depending on age,species and diet!..If you over cook em,make gumbo!
