Duck and fruit is a classic combo. I had a cherry duck dish at Joe Beef in Montreal one time and it always stuck with me. Being that it's February, good cherries are hard to come by. I actually used frozen cherries from Costco. Their frozen fruit is actually pretty damn good there. Reduced some wine and thyme. Pureed some cherries then strained and added it to the reduction with some butter.
Cubed up some carrots, celery root, and beets. Roasted in the oven with some herbs at 425 for about 35 minutes.
The breast had a lot of fat. Trimmed some off and actually crisped it up like bacon. Just sliced it into strips and added some salt at the end.
I cooked the actual breast pretty standard. Rendered down the fat, then seared the skin. Turned it over and cooked it till it got to temperature.
Enjoy!
