Maggie's Farm

Long Island duck or duckling, or any farm duck, is not the same thing as wild duck. Farm ducks, which are basically the Chinese Pekin duck, are much larger and fatter than wild duck. Being grain-fed, they are also less gamey in flavor. (The gaminess and fishiness of wild duck, for me, are wonderful and rare treats.)

I am always happy to eat either sort of duck, as long as the meat is red in the middle, the skin is crispy, and there is no darn orange sauce or maraschino cherries anywhere near the food.

I agree with Alton Brown that pan-seared quarters of brined duck is the best way to cook the bird. He steams his first to extract the delicious fat, but that is for fat farm birds. Do not do that with wild duck. When I want duck fat, I buy it at the store. 

Duck is good with sauteed fresh figs or other fruits and a gibier sauce.

Here's Alton cooking a Long Island duck for his Dad. Interesting, and educational: