Sorry I didn't see this one before....
IMHO duck should be broken down before cooking. As you've already stated, the breasts are great with very little heat, while the legs need to be cooked more.
I like to put the breasts in a thick-bottomed pan, over medium heat until they're rendered well. Then I put them in a 400 degree oven for 5-10 minutes to bring them to medium rare. Let them rest for 10 minutes, then slice and serve.
My favorite treatment for the legs is to confit them. This is best when done a couple months ahead, but is still quite delicious right out of the fat. Trim the legs of excess fat, but leave most of it on. Make a cure with 1.5 cups kosher salt, .5 cup sugar, 12 juniper berries, 3 cloves garlic, .5 bunch of thyme and .5 t chili flakes. put a few tablespoons of the cure on half of the legs and then cover with the other half of the legs to form a "duck leg sandwich". let these sit and cure over night. Remove the cure and place legs in a pan of room temp. duck fat. You want to cover them completely with fat (rendered duck fat can be purchased from a lot of meat counters or online). Place the pan in the over at 275 degrees for about 6 hours or until the meat is very tender. This will keep (if everything is covered with fat) for a year. I like it best at about the 6 month mark, but like I said: it's good even right out of the fat.
I would brown the bones to be used for stock and strip away any fat to be rendered... because duck fat is great!
You can also braise the legs in stock and booze or what have you. You can use the meat in a salad, in a tart to garnish a soup, in a pasta etc. It's always nice to give your guests some different preparations to try out...