Duck can be quite easy to cook actually. I would recommend getting duck breast, rather than the whole bird, as you get much more meat thean otherwise. What you do is you make deep cuts into the skin side (until you just reach the flesh) , in a diamond pattern. Then, rub in lemon juice, salt and pepper (the lemon juice helps in making it crispy). Cook it (skin side down) on a moderate griddle/frying pan, until you see that the flesh is just starting to cook (about five minutes), and then turn it over and cook for about a minute on the other side. Then, depending on how rare you like it, you can either leave it to rest and serve it immediately, or bake in the oven for up to ten minutes. www.channel4.com/food/on-tv/cookalong-live/cookalong-live-the-series/week-3/render-and-cook-duck-bre ast_p_1.html Gordon Ramsay's video is very helpful. You can then make sauces using some of the rendered fat (to add flavour). Things like orange and berries are very good flavours for duck. You can also use the fat cooked off to make roast potatoes.
If you do get a whole duck and want to roast it, roast it on a rack in a roasting pan, and have the pan filled with water. This helps to keep the meat moist and any fat that cooks off doesn't end up sticking to the pan, but can be washed away easily.