It sounds like you have it down to a science. Being nice at the border is really the only option, but even that sometimes is not enough. My last trip over for just a few bottles of wine and some rye was surprisingly difficult. Perhaps it was the rental car combined with two different home state addresses for the occupants, but we really got the third degree coming back. Sadly, I'm used to a much simpler process.
As far as the duck processing goes, we do about the same. We also brine the breasts before cooking to help keep them moist and tender and I have a couple of different sauces that we use (a L'orange and a chokecherry-port wine reduction).
That chineese resturant option sounds like loads of fun, too.