I picked up a nice Pekin (Yes that is Pekin) Duckling prepackaged, prepped. Well it had the Head and Feet which I chopped off.
Considering how oily/fatty a duckling is, I pricked the heck out of this quacker so alot of this fat would render off and thus it did.
The skin didn't come out as crispy but the layers of flavor that I wanted was there.
I'll have to come back and edit this post on how I did the sauce in 2 steps.