Yuck, not the dish for me. Not one bit of the prep sounds appealling.

Roast Duck

Choose a young 4 to 6-lb duck for roasting. Clean thoroughly first by
singeing, then removing all down and pin feathers which must be done thoroughly
by using a strawberry huller, then scraping with a paring knife. Next wash
inside and out with cold water. Drain thoroughly. Duck may be stuffed or not, as
desired. When stuffing is not used, one or two cored and quartered apples may be
placed inside the duck to absorb any strong flavor; or celery and onions may be
used to help season it Mashed potatoes and seasoned boiled rice are popular
stuffings for duck. Truss the duck like a chicken or leave untrussed, sprinkle
with salt and pepper, and place breast-side-up on a rack in an open roasting
pan. Do not prick the sking because this can realease juices, leaving the meat
dry and the skin a grey cast, but roast uncovered in a moderately slow oven.
(325° F.) until tender, allowing 20 minutes to the pound. No basting is
required. Drain off excess fat in roasting pan and use brown residue and a small
amount of the fat to make gravy. . The Modern Family Cookbook