I am not very fond of duck. When I was a kid at home my folks would clean local hunters' game for half the meat, and this included many ducks. My mom always soaked the ducks in salt water overnight in the ice box.
Here is a basic recipe using traditional ingredients and a dutch oven.
1 duck
1/2 teaspoon thyme
1 cup heavy cream
salt and pepper
flour
1/4 cup butter
Cut duck into serving pieces. Sprinkle with salt and pepper and roll in flour. Heat butter in a dutch oven and brown the meat. Sprinkle with thyme and add cream. Cover and simmer slowly over low heat about 1 1/2 hours until very tender. Serve.
If you want to vary it with more "store-bought" ingredients, you can always experiment by using cream of mushroom soup and milk in place of the heavy cream, as well as seasoning blends such as Cavender's, Mrs. Dash, etc. By the way, this basic recipe works well with older squirrel, rabbit, and pheasant. I hope this helps.
Leaky Roof