De-bone it, stuff it with orange juice concentrate, chevre and spinch which has been sauteed just enough to lose the bulk, wrap around and hold it closed with bamboo skewers or tie it with kitchen string, poke a shitload of holes in the skin with a fork and throw it in the oven at 375 for about an hour and a half. Serve with rice.
Downside is that the OJ will make all the fat difficult to save for cooking other things.
The obvious answer is to first tenderize the cavity very slowly and passionately. You tenderize slow and soft at first and gradually speed up to a loud and proud tenderizing. Once you finish tenderizing, then throw the entire bird into a meat grinder that can do bone and feed it to the cats because duck is meh