I saw this on Foodography a few minutes ago. John Currence of City Grocery was the chef. I can't find the recipe online, but here's his for pork shoulder tamale pie. LINK
I think the filling and the batter are the same. For the ducks, he seasoned inside and out, generously, with salt, pepper, chili powder, cumin and coriander. He browned them in the pot and then added veal stock, parsley and water. He cooked covered about 2-2 1/2 hours until very tender and falling off the bone. Then, he shredded the meat like pulled pork.
Looked interesting and someone posted a thread asking about cooking ducks, so here ya go.