There’s a fine balance in cooking wild duck – if you take ducks too far in cooking they can taste livery. So you either cook it rare or ‘overcook it’ until it becomes tender (i.e. like a braise or a sinewy piece of meat that you ‘overcook’ so it ‘falls off the bone.’ 
The thing you need to compensate for when cooking wild game such as wild quail vs farmed quail, wild squab, or wild duck, is the lack of fat. It’s a good idea to find some way to hydrate the meat. Don’t let it dry out because it’s packed with flavor and it would be a pity to waste it. Remember the breast and the leg will have different cooking times if you roast it whole.
