If you wish to impress guests, try this recipe. It's a classic recipe and it is NOT difficult to make. The ingredients are freely available. Just keep in mind that the average duck has little meat on its carcass: once you've served the two breast halves, you're left with child's portion legs. It sounds extravagant, but I buy 1 average duck per 2 persons. (Very large birds can be tough, beware). Whatever is left, can be used to make a wonderful soup (with a few tweaks). As duck has a lot of fat, I prefer to pre-roast it, breasts pricked, to render some of the fat, before I start with the recipe. To prevent oven spatters, use an oven bag for this pre-roasting. You should, however, keep the fat which cooks out and (think of French cooking!) use it to roast potatoes. It was heartening to read recently the chemical breakdowns of animal fats: turns out they have lots of mono and poly-unsaturates too, and duck and goose fat are not at all bad for us!