But there are a couple of secrets to cooking duck. One is to briefly parboil it before you roast it, it opens all the pores (some people go so far as to stand it up on end and blow a hairdryer set on "HIGH" all over the duck to keep the pores open). The other secret is to use a large roasting pan and a rack that keeps the duck up fairly high. That way the grease drains into the bottom of the pan where it can be bailed out from time to time as the cooking proceeds. I usually roast it with the breast down.
You don't need to use a sicky-sweet sauce. I use a black bean or hoisin sauce that is tangy and spicy, or I go American with apples and onions and sage.
You'll have to count on cleaning your oven afterwards though -- the fat spits all over everywhere. Self-cleaning ovens are nice things to have.
Thank goodness my new gas range is self-cleaning. I keep telling myself I'll study to be a better cook, but I spend so little time eating and it's so much easier to run out for Chinese on the corner - I live in a densely populated area of town.
I realize that duck is available, frozen, year 'round. And I've been curious about hoison sauce since Martha whatsername mentioned it. But I think your American version sounds best, for me. Thanks for the tips!!!