I'll never forget the first time I made duck a l'orange for Shabbos dinner. My mother-in-law raised an eyebrow when I mentioned it, probably wondering if I'd lost my mind attempting such a fancy dish. But there's something about the way duck pairs with fruit that feels almost natural, like it was meant to be. Duck a l'orange has French roots, but the combination of rich poultry with sweet, tangy fruit shows up in Jewish cooking too. Think about how we serve duck with cherry sauce or pair goose with apples during the holidays. This version takes that concept and runs with it, using fresh cherries alongside the traditional orange to create layers of flavor that work beautifully together. The key to getting this right is managing the fat. Duck renders an incredible amount of fat as it cooks, which is actually a blessing. You'll want to score the skin in a crosshatch pattern and start the bird breast-side down. This lets gravity help drain the fat while the skin gets gorgeously crispy. I save all that rendered fat for roasting potatoes later in the week. This dish works wonderfully for special occasions or when you want to serve something that looks impressive but isn't actually that complicated. I like to serve it with roasted root vegetables and a simple green salad. The sweet-tart glaze cuts through the richness of the duck perfectly, and the cherry addition gives it a color that's just stunning on the plate.