We made this for Christmas dinner. This is the first time I've cooked a duck. It was easy. I followed the recipe exactly, although I got worried at the end that I'd lost track of how many 15 minute intervals had passed. Next time I'll write it down to keep track. There was too much burned gunk on the bottom of my roasting pan to deglaze it for the sauce--but the sauce didn't need it--it was delicious without the addition. As a bonus, I cooked the duck carcass with water in my slow cooker on Low for 10 hours overnight, to make duck stock.
This was pretty easy to make and the cranberry glaze and cranberry sauce were really delicious and quite complementary. I used frozen cranberrie, but followed the recipe exactly.