An experienced frier will tend their bubbling fillets compulsively, using a metal strainer to turn and tease the food as the batter flares and hardens, basting with twitches of the wrist.
When I am uncertain, as one must be, with wild killed ducks, I take no chances, and steam them until tender, then proceed with the roasting, basting often with butter if the wild ducks have little or no fat.