My duck flopped today. I was excited to cook duck tonight, and it didn't work out as I had hoped. Bought the duck whole and fresh, and butchered myself: breast and legs. Cook slowly, skin side down, to render out the fat. My mistake was overseasoning, and not getting the skin crispy enough. Experimenting with the beetroot turned out a bit better - at least I know what to do next time. Cubed and sauteed in the duck fat. I'll use a broth of some sort next time, to get it softer.
More experimentation required.