I found a really good recipe for peking duck by Ken Hom. There's a three part video tutorial of his recipe on youtube. I had never cooked duck before and was quite intimidated by the task ahead. I also made a fool of myself while buying the bird from the butcher. I thought I'd have to clean out giblets (something else which I have never done) and asked if they could remove the necessary goopiness for me. The butcher replied "certainly" and with that he simply removed a little plastic pouch from the duck. That was all there was to it. I was very embarrassed. I have no problem with cleaning out goopiness per se, it's just the fear of not doing it right or leaving some behind. I'm a brave cook, damn it.
Ok, moving on to the BFG. It turned out wonderfully. I found the perfect recipe at Antics of a Cycling Cook. We'll be eating it for the next month (or more like the next 2 days judging by past performance). I love the addition of chocolate shards instead of the slightly kitsch chocolate curls. They add ruggedness -- that's what you want in a cake: chocolate and ruggedness.
Both recipes worked beautifully and made for a regal feast. I suggest you try them.