I'm certain there are members on DC who are fluent in French. I only had six years of French classes myself, but I do alright when it comes to "restaurant French".
As far as I know it's the same for duck as for any other meat. Generally, for duck, you want either "rosé" (pinkish/medium) or "entre à point et bien cuit" (between medium and cooked).
Saignant or Blue will result in undercooked meat (saignant, literally means bloody) and no respectable French chef would cook it "bien cuit" (well done), as it would be considered inedible.
how do i ask can i try both of the wines?
Puis-je goûter tous les deux vins?