How to cook a whole duck?

I am a former chef and have cooked my share of domestic and wild duck and it cook much like a chicken, but like the one fellow said it is a bit more fatty, so elevate it to let the fat render off, sauces, I like to make a nice one with canned cranberry sauce, melted with orange juice and bit of zest and port wine, orange sauce for someone who is not familiar with it can be complicated, the cranberry one is a simple and taste one, if you have no port, red wine with a bit of sugar is fine, just melt the cranberry sauce with the wine and orange juice slowly in a small pot, then add the grated orange zest, do this before squeezing the juice out, it is hard after that. I should also say duck is all dark meat, abit more like turkey than chicken in flavour and colour when cooked.