If anything can benefit from a beautiful cranberry sauce it is duck! Heavy on the orange I'd say. My personal favorite is a mulled-wine cranberry sauce
http://www.epicurious.com/recipes/food/views/mulled-wine-cranberry-sauce-233173
As for potatoes, who needs them? If they don't excite you nix them. Personally I die a little on the inside when I don't see potatoes on the table but it's not a rule that you have to make them. How about rice? People forget all about rice on Thanksgiving. I make a killer wild rice "stuffing"with sausage, sage, chicken livers and chestnuts.
I really love roasted carrots. I like to make a medley of carrots and parsnips, tossed cumin, olive oil, chili flakes and roasted alongside a halved orange. I dress them with olive oil and the roasted orange juice.
Along the line of more sweetness you could also roast vegetables with pommegranate molasses, I've done this with brussel sprouts and onions too. Heck I bet the molasses would make a great glaze for the duck too! I've never made a whole duck but when making duck breast I really like rubbing it generously with allspice and rosemary, then finishing with honey at the end. That's probably what I'd do, rub the duck with salt, pepper, allspice and rosemary and then glaze it with pomengranate molasses. Yum!
Don't forget a bright and acidic salad to contrast the rich duck.
