In my book, there are no not-so-delicious parts on a duck. For the slightly weirder odds and ends, I have two suggestions: 1) For the meatier pieces, debone and use the meat in a stir-fry. A little duckiness goes a long way. 2) For the bonier bits and the bones, make some stock. It may even come in handy for your more standard duck dishes.

I second Michelle of Montreal's comment about stock, whatever you don't know what to do with, throw it in a pot of water for a good long slow simmer and you'll have delicious stock for soup or even as a liquid for cooking grains, beans, etc.

Here's another vote for stock, depending on what's actually in the thawed bags. Duck stock is so luxe, especially if you really reduce it down. You can make a risotto with duck stock and fall flavors (squash, sage, etc.), or you could make a duck ragu for homemade pasta?

My husband hunts duck. Can I ask what area the duck came from? Because the saying "you are what you eat" comes into play here. I live in Western Washington so the ducks' diet consists of digging around in the mud and eating grubs and such. So they obviously taste gamey and the duck fat tastes horrible. Now when my husband goes hunting in Eastern Washington, the ducks have a diet of local farmers' corn, grains, and such so they taste far better. Duck in restaurants is corn finished which gives it a wonderful flavor and also in parts the flavor that we consider highly prized in duck fat. This is just something I have learned over the years with living with a hunter. Hope this helps.

I agree with doing the stock. Once you have the duck stock you can thicken it into a gravy and make duck poutine - a French-Canadian specialty of cheese curds, gravy on french fries. Decadent and delish! Throw on some cooked and shredded duck too if you want to go crazy. Enjoy!

I've had this happen as well (thanks for the dead duck honey... but what do I DO with it?) Or goose, or whatever. We've been creative with the small/odd parts and usually it's pretty good. We've done good bbq duck, kind of like pulled pork, in a crock pot - a decent sandwich, and I second the duck stirfry (good with just a touch of teriyaki type sauce)... or what we call 'duck tips'. Marinate large pieces in olive oil, garlic, rosemary (those types of spice blends) and sear them up in a pan. So good with wild rice & veggies.

this is hunted wild duck? that's a very different beast from farmed duck—much leaner, often quite a bit gamier, depending on the duck. I would cook a little nugget of breast first before deciding if you really want to sit down and eat confit made out of it (it may be too lean to make good confit anyway) or a big seared hunk of it like a magret from a restaurant

If it is gamy and scrappy and lean, making a duck ragu is a good choice—make a big batch and freeze it in small containers.

a satanic ritual?

totally kidding, the question just seemed worded oddly.

Send them to me! (...just kidding!)

...but really, Hank Shaw has a bunch of great recipes for miscellaneous duck parts. You can check them out on Honest-Food.net or check out his book 'Hunt, Gather, Cook.'

if you're close to portland, i'm sure this guy could find a use... :)
http://dannyandgwyneth.wordpress.com/

This is wild duck? It is truly wild or was it from a stocked hunting ground.

Either way, it will not have the taste or texture of domestic farm raised duck. Whatever you do will need to be very low and slow. Assume you'll get some good stock and maybe some meat that tastes good...or not.

I wouldn't bother with confit because even if you have the skin there won't be enough fat in the tissues, and you'd need to render the fat first anyways which would take a long time and see "tastes good...ornot." . Lean meat plus fat is not as tasty as fatty meat plus fat.

Do you know how it was killed? I assume a shotgun. Shotgun = shots. Assume you'll find small pieces of metal here and there in the meat. Digging shrapnel out of your dinner is not for the squeamish.

I'd hope for a rich stock with maybe some nuggets of meat and then use the stock to cook beans. Add a bit of sausage or a smoked pork chop, top it with bread crumbs, and you have a simple cassoulet-type dish.

I agree with CowGirlCooks! I live on the East side of Washington (Huge waterfowl hunting here...I've shot a few myself). Wild ducks are gamey. The best wild waterfowl I've had was marinated for a week in teriyaki and molasses and cooked on the grill. The second best was jerky. Marinating and tenderizing helps take that gamey flavor out of the meat. My husband LOVES to hunt duck, but we end up giving +90% of the meat away. He's not a huge fan of the taste, but he likes to hunt. We don't believe in wasting, so we we give it away to folks who like it.

Good Luck!

Wonderful for cats with allergies. (Ask the vet first, obviously).

Think zerlina's on the right track. I hunt and have collected a few of those bags of duck. What I have typically done with it is to smear them with hoisin sauce and chili garlic paste. Hard to go wrong. if you cook it slow and low, fresh are usu good filleted duck breasts right on the grill too, just depends on the level of freezerburn :)

I've had terrific duck sausage. That could be a good solution for gamier, tougher duck since you could always add some other flavors and fat sources into it.

I'd also recommend cooking low and slow, you can break down the tougher parts and mellow out the gamey flavor. My favorite way is duck ragu, I've done it with homemade pappardelle or gnocchi. http://meatballsandmilkshakes.wordpress.com/2011/05/07/pappardelle-with-duck-ragu/

Confit - salted for a few hours, rinsed, cooked long and low in lots of oil and garlic. Since you shred it later with your fingers - it'll be an opportunity to find any stray shot in the meat.