The cooking is the easy part. The work is in the prep. What are ya’lls methods for getting all the fuzz off the skin? Tape? Lighter?
And what do you do with the breast with several shot wounds? You will ruin someone for life if their first bite of duck is where it was shot.
* Prep very important, make sure all blood clots, feather punched in meat from gun shot, all cleaned out thoroughly. I like to get my birds on ice ASAP, like I do my fish.
* With duck breast, pluck feathers off good, but a little fuzz I never found to be a problem, that seems to fry off, one reason I like throwing it on a hot skillet vs cold pan discussed above.
* Shot up breast I hate, a reason I shoot #4, and love a wounded mallard with clean breast. A shot up breast, I do not cook as described above, skin comes off, I punch my fingers through the bullet holes, soak good in water to get blood clots out, and use for bacon wrap duck poppers or something else.
* And always give a beginner duck hunter your best duck. I have had parties, teal horderves, quickly hit on hot cast iron (skin off) each side, med to med rare, slice in small cubes, tooth pic in each sticking up, and serve as horderves, it is a hit...they will say "I can't believe this is duck!".