I bought a small wild duck and I don't know how to cook it. I read that duck meat may be tough and hard to keep the meat tender after cooking. How do I avoid this? Should I debone it, or separate the breasts?
If tenderness is what you are after, cook it sous vide to an internal temperature around 130degF for about 3 hours. It should be easier than roasting it to keep the meat tender.
Cooking meat in a temperature controlled water bath being one of the simplest ways to cook meat without accidentally overcooking anything. You can fine many sous vide duck recipes online.