I do like orange sauce with roast duck. It's easy, just grate into a pan the zest and add the juice of a couple of oranges. Add quite a bit of sugar ( at least two tablespoons) and simmer gently until it thickens. It cuts the grease a bit of the fatty duck meat. My only disappointment with duck is the relatively small amount of meat on them, compared to a chicken. Also, it needs lengthy cooking or it's tough! Sage-and-onion is great with it too. Yum, this is making me peckish!