My God! A recipe for plucked duck?! Dude, you have in your possession the beginnings of any number of insanely good meals! Depending on what kind of duckl it is and how you want to cook it, you have anything from awesome to sublime.
If it is an especially good-tasting duck (mallard, widgeon, green or blue teal, mallard, canvasback, etc) All you need to do is turn the oven up to 500 degrees (yes, 500) smear the bird with bacon fat or duck fat or lard or butter or olive oil (your choice) stuff the cavity with a 1/2 lemon, 1/2 onion and maybe some herbs) salt it and pop it into the oven for 10-20 minues, depending on the size. Take it our, cover with foil for about 5-10 minutes, unvoer papper it and enjoy!
Another way to do it is to use poultry shears (or big heavy scissors) and cut on either side of the backbone, take out the backbone, flatten the bird a bit and grill it on the BBQ.
SOAP BOX MOMENT: Just whatever you do serve it rare or medium rare!
Enjoy it man, we gotta wait nine months before we'll get another chance!
I love all of God's creatures, properly prepared.