All the above sound fantastic! Wish I had time to bag enough birds yet this season to try 'em all!
My friend's Cajun godfather left the whole bird in cooler for a couple days, then plucks whole bird, dips in boiling water to loosen or singe-off remaining down, guts, washes, let's sit another day in cooler, then cooks(oil half-way up bird in pot, then flips for other side) entire bird with skin on. He claims this is the "only" way to prepare duck because the meat has no gamey-ness and tender/juicy as can be.
Personally haven't tried it because the preparation takes 50x longer than breasting it out and making delicious bacon jalapeno raps for the grill