Okay - I have the book in front of me, & here's the abbreviated gist for a 5-pound duckling.
You need a roasting pan with a rack & a tightly fitting cover, or use a double layer of aluminum foil. Place the bird, breast side up, on the rack in the pan & add an inch or 2 of water. Bring to a boil on top of the stove (I position the roasting pan over 2 burners) & cover the pan tightly. Reduce heat & steam for 30 minutes.
Removed the steamed bird from the roaster & pour the liquid out of the roaster. Place a double sheet of foil over the rack & lay in the bird, breast side down & strew chopped vegetables (onions, celery, carrots) around the bird. Pour in a 1-1/2 cups or so of wine (red or white as you choose). Cover tightly & continue braise-steaming in a 325-degree oven for another 1/2 hour or so, depending on the size of the bird.
Remove the duck & place the rack, with foil removed, into a shallow roasting pan & roast the duck, uncovered, for a final 30-40 minutes at 375. Bird is done when the legs feel reasonably tender & the skin is brown & crisp. (Let me add that I just use the same roasting pan, uncovered & drained, & it works fine. I also imagine that it would be this final roasting/browning time when you would add your glaze & fruit. I've done it with canned apricots & it worked quite well - I just added a little honey to the apricot syrup to thicken it a little.)
If you have any questions, let me know & I'll recheck the recipe, as Julia elaborates quite a bit.
This basic recipe works beautifully, & the amended version for goose is the one I use every year for our Xmas bird & it cannot be beat. Almost grease-free, juicy meat (heck, even the leftovers remain juicy), & crispy skin. Perfect. If I hadn't found that my ducks come out just as perfectly when done on my rotisserie I'd still be doing them this way.
Julia Child's The Way To Cook should definitely be in every cook's library!!