If you're not drawing blood on the knife, the duck is over cooked.
Millard (assuming it ain't been feeding on salmon eggs), teal and wood duck are my favorites, with wood duck being #1.
Brown it in a cast iron pot with a little oil, only takes a few minutes, I then set it atop some sliced apples and stick it in a 500 degree over for 10-20 minutes depending on size of duck
Divers make gumbo or sauce piquant.
^^^This.^^^ Overcooked duck is tough as leather. Rare to medium rare is about perfect.
Flash fry at high heat, grill with bacon, marinated and grilled for fajitas, slow cooked for pulled duck bbq, plucked and roasted with wine and wild rice, even duck jerky or sausage sticks. Gumbo made with divers is a treat after a cold wet day in a duck blind.
