Roast Duck with Orange sauce and what knid of wine?

[Hal]

Cooked a duck for the first time over Xmas holiday. Julia Child's recipe directed a hotter oven for 1.5 - 2 hrs. Jacques Pepin says cook slow over 4 hours. What to do? I just kept an eye on it. Nearly roasted my eye. I think the key is to puncture the skin in many places to help the fat drain. I used a rack in the pan to keep the bird out of the fat and turned it over once. For the sauce I sauteed the giblets and neck in some rendered fat with onion, celery, carrot and herbs, then deglazed the pan with OJ and finished the strained sauce sauce with grand marnier. Came out terrific. If I had a Gewurtz we would have drunk it, but we drank a Crozes-Hermitage and had a grand time.