the recipe i save for mud-ducks--the ones that most people bury so they don't count against the limit, on account of they taste like mud--is to marinate the breasts in buttermilk and hot sauce for 3-5 days. in fact, i even marinate corn-fed mallards in buttermilk for at least a couple days before eating or freezing.
but back to the mud-ducks. take the breasts from the buttermilk and dry them with paper towels. (save the marinade.) cut the breasts into strips across the grain of the meat. now, make a batter with flour, polenta (corn meal--not too much, just enough to add crunch), sesame seeds, cayenne pepper, salt, pepper, and dried basil. and whatever else you want. if you like indian food, but in some daram masala or whatever.
now take that buttermilk and hot sauce marinade and add some sesame oil to it. break a couple eggs in it and whisk. you're gonna fry this lousy-tasting mother, dammit, and like it.
put some of the flour concoction in a big ziploc. leave the rest in a bowl. dip duck in bowl, dip in egg/marinade, throw in the baggy. shake those mothers around. repeat til you need another beer.
now get you a deep frying pan and put corn oil in it, maybe half an inch. put some sesame or wasabi oil in if you feel like it. :getdown: fry that duck up, just but two minutes a side. you want it medium rare for crud-ducks and, with a mallard or something, RARE. let cool on papertowels. i like to dip it in some kind of red pepper sauce or hot mustard that you can buy in the store. BBQ sauce is good, too.