Thanks for the suggestions about Q-ing, grilling my ducks.
I did the easiest thing. Always my favorite choice.
I didn't steam them first, soak them in milk,or anything special. I did what the maestro with the Big Green Egg did, only I did it on my cheap outdoor grill. I grilled them over low indirect heat. Took about 2 and half hours, till they reached 185-190 degress and ate them. None of the flare-ups I was concerned about.
Next time I'll make a special sauce, but I thought I'd "K.I.S.S." this time and get more extravagent next time.
Here in SoCal we have 99 Ranch Market which carries fresh duck. The closet to me is:
99 ranch market
Van Nuys Store
6450 N. Sepulveda Blvd. @ victory
Van Nuys, CA 91411
I bought some avocade icrecream for desert, YUM. And some quail which were a little gamey for my taste.
Thanks for the help and quiet inspiration Big Green Egg, whom ever you are.