This was the first time I had ever made duck, and with my friends as the guinea pigs to test it, it was a big two thumbs up all around.
Just a note of something I didn't notice till after the duck had cooked - steam it with the lid off, not on - which is what I had done. It still came out fine, just had a lot of water with rendered fat in it.
For the duck sauce, I used grape jelly instead of plum, and it still was delicious and did a great job of complimenting the duck.
Incidentally, a wise friend suggested I skim the fat from the water, and I used it to roast red skins to serve with it. I also served Japanese Green Beans (recipe also available on this site) with high approval all around.
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This was the first time I had ever made duck, and with my friends as the guinea pigs to test...