I like roasted duck with apple dressing & Bing Cherry Sauce...
An Orange Sauce is good also, but for me... it's Bing Cherry for the best!

Ingredients
1 (4 pound) whole duck
salt and pepper to taste
1 teaspoon poultry seasoning
1/2 tablespoon butter
3 tablespoons chopped onion
5 stalks celery, chopped
3 cups peeled, cored and chopped apple
3 cups cornbread crumbs
1 tablespoon olive oil

Directions
1. Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
2. Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish, on a shallow rack.
5. Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)
6. Serve with Bing Cherry Sauce (optional)

Note:
I always prick the skin of the duck all over with a fork before cooking, so some of the fat drains...

for Bing Cherry Sauce:
1 lb bing cherrys (drained)
3/4 cup red currant jelly
2 tbsps brandy

1. Melt currant jelly in a small skillet.
2. Add cherries and brandy.
3. Heat slowly until the mixture boils, stirring often.
4. Serve warm.