Do you brown it first?Pluck it, stuff with cherries or pineapple. I prefer cherries. Dump remaining juice from said fruit in Dutch oven with breast down. Add two sticks of butter and minced garlic. Put in oven at around 200 to 225. Baste every 45 min to an hour until you push on it and it almost falls off the bone. Usually around 5 to 6 hours on mallards.
Kill more ducks and repeat.