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I've never tried to make a stew out of duck before, but if someone asked me to wing it anyway, I'd probably try to use it in a gumbo: Dark roux, Cajun Trinity (celery + onion + bell pepper), jalapeno, garlic, stock, fresh thyme, bay leaf, lots of fresh ground black pepper, spoonful of hot sauce (e.g. Crystal or Tabasco if I can't get that), plus your meat -- served over white rice. For chicken (e.g. chicken thighs), I'd sear it first but I'm not sure on the best treatment for gamey fowl. Personally I might try to blanch it first to try to reduce the gameyness (based on recommendations I've seen about cooking certain kinds of stewed pork -- like pork belly in Chinese dishes), but you'd do better to get advice from someone who's actually cooked with gamey ingredients more than I have if you can.
Adapting a coq au vin recipe might be another idea to try if gumbo doesn't appeal, but again, I've never tried that with duck either.
I decided to go with a duck noodle soup. Like chicken noodle soup, but with duck. I'm going to roast the duck with a poultry bouquet and a lil olive oil, then throw everything in a slow cooker after that. I got carrots, mushrooms, garlic, onion, extra wide egg noodles, and vegetable stock. It isn't anything fancy, but I haven't really cooked much for myself.
My parents are taking part of the bird since they helped me with the whole process of making him food. I read my mom your recipe and now she wants to make her part of the bird that way.
Hopefully both dishes come out great!