The biggest issue causing the US to trail woefully behind France in duck consumption is the fact that recipes like Duck A L’orange and Duck Confit, while exotic sounding and quite delicious, are also intimidating. Don’t forget that, just like Bruce Dickinson barking for more cowbell, the French put their proverbial pants on one leg at a time too and aside from the foreign sounding accent and the occasional grave accent, French cooking is easy and in most instances can be tout à fait provincial. If roasting a whole duck seems like a feat extraordinaire, you can always start out with duck breast, legs or wings and, for the most amazing broth ever, throw duck bones in the pot in place of chicken or beef and reserve for the best of the best soups and gravies.
Here I am pulling from my old blog post Roasting Duck 101. Bon Appétit