cooking a small duck

There are loads of recipes out there for a 5 to 6 pound Pekin duck, and in fact they insist on it being that size and that kind of duck.

I've ordered a duck of unknown type that will weigh about 3.5 lbs (that's what they had).

Any general recommendations for how to cook it? I like the concept of Alton Brown's marinate-steam-then-briefly-roast technique. Can I adapt its timing to a smaller bird that might or might not be a Pekin /LI? Thanks!