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Rather than pluck the entire Duck I would skin the breast and fillet the meat from the breast as I would fillet a fish. I normally would marinade the breasts overnight in either Italian Dressing or Buttermilk. This serves to eliminate a bit of the wild taste. Just before cooking rub the Duck breasts with Olive Oil and sprinkle Salt, Pepper, and whatever other spices you may like.
Take your fruit and slice and dice into small pieces and put in a sauce pan along with the vinegar and cook down the fruit mixture. I would normally cook this for at least 1/2 hour until it has cooked down to a nice liquid. Strain the mixture and reserve the liquid. Stir in the brown sugar until dissolved and pour the mixture over the Duck breasts in a baking pan. Bake in the oven for about 45 minutes at 350 degrees F.