I have to second what Koukouvagia said. For your first duck, I would make it as simple as possible. And then there are dozens of wonderful traditional recipes from all over the world that you can try. But first I'll be patriotic and give you the traditional Slovak recipe for duck (or goose).
The most ideal vessel is Romertopf clay baker or other similar earthenware, but glass or metal will do. So you need a baking vessel with a lid and I'm sure you have one. I this you will braise/bake a whole duck. Season it with salt and pepper, whole caraway is also very traditional. Put the duck in the pot, add some water or dark beer, you may also add some sliced carrot and onion, and cover the pot and put it in the oven. The temperatures for braising aren't that critical, 180°C works fine. If you don't have earthenware, braise it first, covered, and when the meat is tender, uncover, turn the temperature up, and let it roast until the skin is crispy. When it's done, remove and reserve the rendered fat, you may add more beer and deglaze the pot to get some jus.
Now about the side dishes. There are several possibilities, but they usually include some braised cabbage and some carb. Here are two of them:
1, BRAISED RED CABBAGE AND POTATO FLATBREADS
For the cabbage, you'll need one red cabbage, lard, sugar, vinegar (wine, malt, cider...), seasonings, which except for salt and pepper may also include some allspice. You may also use one large onion. So heat the lard in a cooking pot, add the chopped onion and sauté it until golden brown, then add the shredded cabbage, some water or stock, seasonings, cover the pot and let it braise until tender. In the end, add the sugar with vinegar, so that it has a pleasant sweet-and-sour taste. Alternatively, you can also caramelize the sugar.
For the flatbreads, which are called lokša in Slovak (plural lokše), boil some potatoes in their skins, then peel them, let them cool and grate them or mash them. Now weigh them and add 1/3 of their weight of regular flour, and salt to taste. Work the dough until all the flour is absorbed and then with your palms roll it into a large cigar, about 6cm thick. Cut into disks and roll each thinly on a floured surface (up to 20cm in diameter). Now heat a sauté pan over medium heat and when hot, toast each for about 3 minutes from each side, until nice dark brown spots appear. Immediately spread each with the rendered duck fat.
2, BRAISED SAUERKRAUT AND BREAD DUMPLINGS - a Czech version
Buy about 500g sauerkraut, strain the juice (reserve for another use), but don't wash the cabbage! Heat some lard, add one finely chopped onion or two, sauté until golden-brown and then add the cabbage with some stock or water, some caraway, one small finely grated potato (raw) and seasonings. Braise until tender, two hours is better than one. In the end, season with salt and pepper, if necessary, add sugar if you like and also some more lard if you think it needs it.
For the dumplings, which are called knedlík in Czech (plural knedlíky), buy three or four kaiser rolls (or some other basic roll), dice them and let them dry out. Now you'll need to add to them about 200ml milk, an egg, salt to taste, and let them soften. Then add enough coarsely ground wheat flour with little bran to obtain a dough that has a consistency of a thick custard. First try a little bit in boiling water to see if you added enough flour. If it falls apart, add more. Now with wet hands (have a bowl of cold water at hand), make spheres about 7cm in diameter (like medium orange) and boil for 15 minutes or a bit more. Immediately when done, slice them and spread with the rendered duck fat so that they don't dry out. If you left them whole, they'd harden. They should look something like this:
They both make, I think, for a great introductory duck dish. Serve each guest on one plate a piece of the duck (like a leg or so), a ladleful of cabbage and two to three lokše or three to four slices of knedlík. Looks something like this: