I'm not really a fan of meat with sweetness unless it's paired with heavy smoke such as a smokey BBQ sauce or a homemade brown-sugar-and-pineapple ham glaze.
The one time I had the opportunity to try duck ala orange in a restaurant I was sorely disappointed in the flavor, which was exceedingly...
When I first looked up cooking duck/goose I found that Germans stuff it with sauerkraut. True to our ethnic heritage, we LOVE kraut so that's what I do -- stuff it with a kraut seasoned with caraway seed.
Duck from the grocery store is all dark meat and the skin can be very greasy.
IMO, when cooking you should treat duck or goose more like pork than like chicken or turkey. I haven't had backyard-raised duck yet.