Before you do anything, make sure all the blood clots are removed then soak them (brine) them in salt water for a day or 2, this removes the blood and some of the liver taste.
We went last Saturday and there were 2 spoonbills in the mix and they were gonna stomp them in the mud
I breasted them and threw them in the pot with the 'good ducks' and they were all eaten. Some of my relatives are pretty much vegetarian hippies but they ate the fool out of those ducks.
If you are grilling the ducks, do not overcook, medium rare is the key