Hey & Hi Brian,
The dinner I posted above was based on a domestic farm raised duck.
That said, our family roasted a LOT of wild ducks when we lived in Saskatchewan, and I continued that in both Alberta & the NWT.
For the domestic one I collected this year the cleaning was straightforward as you suggest.
Used my buddy's drill mounted plucker and there were no "hairs" left when finished.
If there were, a simply quick pass of a propane torch would remedy that quickly.
I've toyed with and used various recipes over the years.
The one I will link below is the closest to what I do now.
It is extremely consistent, and turns out VERY Well each and every time:
https://juliasalbum.com/how-to-cook-duck/
Options:
You can use apple or orange for the stuffing rather than lemon
Watch the process rather carefully. I have found that they will often move along the cooking process somewhat quicker than what the recipe calls for (they base the recipe on a 6 lb bird - many wildies are smaller so require less cooking time)
Feel free to ask if you have any related questions after giving that a boo...
And please do post up when you try it on!
Cheers,
Nog