In Louisiana, they have a great way of cooking duck, something I would never have imagined otherwise, but it sure is good!
They deeply prick the ducks all over with a fork, then boil the ducks in a pot of water with a package of crab and shrimp boil for about an hour or so. Then the ducks are removed from the boil, liberally coated with garlic butter, and baked for about 15-20 minutes at somewhere between 325-350 degrees F, frequently basting with more garlic butter, to crisp the skin.
Tender, juicy and out of this world delicious!
Pain is inevitable. Suffering is Optional.