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wrote...
> - Is there a sauce that goes with it? Should I ask or will this just
> make me seem an idiot foreigner?

I cooked duck for the first time a few weeks ago, I got 4 big fat meaty
legs (1kg) for $8.50 at an Asian market in San Francisco. I had tried
roasted duck before and that's how I would suggest preparing it because
it has a distinct flavor from chicken and duck is such a rare and
expensive treat that it seems a shame to disguise the flavor with any
sort of sauce. I did baste and dip mine in olive oil with a bit of dark
ale and salt and pepper mixed in for a nice complementary but not
overpowering flavor. I suppose you could make several sauces available
on the side to give your guests a choice.