Your ideas are making me so hungry! I love the idea of a sweet glaze, Chambord, or maybe even an apricot glaze? The Chambord seem perfect for Christmas! I have an unopened bottle just waiting to be used.

I like the idea of pan searing, then roasting, for extra crispy skin. Duck is so rich, I agree that the sides should be on the lighter side. What about a wild rice, with toasted almonds and other good things in it? Creamed pearl onions are one of my favorites! Possible broiled or grilled asparagus? A very light sherbert as a palate cleanser between courses?

Thanks for the recipes and the great tips, everybody. I'm not sure how I'm going to last until Christmas without some duck! I dreamed of it a couple of nights ago!

Jocelyn