Our old family recipe is fairly simple, but I really like it this way. The biggest problem is the preparation. You have to pluck the bird first. Then take a candle and burn off and down, etc. that may remain. When you clean it, cut off the tail, as the duck's oil gland is contained therein. If you leave it on, it will make the duck extra greasy, and increase the potency of the flavor. Then stuff it like a turkey, with a good seasoned dressing and sew shut. The next part you can do two ways, the cooking. We always place a piece of salt pork on the breast, and fasten it with a toothpick. You can either pressure cook it for a few minutes (this part I have never mastered, although that's what my mother did) in a presto cooker, my mom said 45 minutes in a presto. In a pressure cooker, somewhere around 20. Then bake in the oven for 30 minutes with the salt pork. Since I can't seem to get the pressure cooker timed right (I don't own a presto cooker) I place the ducks in a roaster and cook on low heat, maybe 250 for about three hours (make sure you add water and don't let it boil dry). This seems to work pretty well for me. You can increase the temperature and cook it faster, but I find that if I do so, the meat tends to be tough. My kids all like it this way, boys and girls alike. My wife is not a big fan, but will still eat it. I have a friend I teach with that has a good recipe for duck breast, but I don't know what I did with it. It was a marinate though.