A man after my own, buying something then figuring out how to use it!
In a way, duck can be treated like chicken is, and cooked in many of the same ways. You'll get a much more rich, fatty flavor, so some of the lighter seasonings you might do with chicken wouldn't work very well. That said I like duck when it's kinda minimally seasoned. As such, for actual recipes I don't want to suggest just one, but suggest you search for something simple without too much seasoning, then you can adjust for your next attempts.
Worth noting, there's a lot more fat on the duck, so when cooking it in the oven you'll need to baste a good bit. Don't forget to puncture the duck so it gets cooked inside out, allows the fat to move around and make it more juicy and crisps up the skin a bit too.
To thaw, stick it in the fridge on a casserole tray to catch the moisture for ~24-48 hours. Alternatively, put it in a freezer grade ziplock bag, submerse that in cool water, the cold tap is typically ~50 degrees Fahrenheit and is perfect (stick a spoon or something in the bag to weight it down if needed.) Change the water every 30-45 minutes for 3-4 hours to rapidly thaw it evenly and safely.