Duck is often paired with something sweet, as in canard à l'orange. Jean-Georges Vongerichten tops it here with chopped sugar-coated almonds. The sugar burns slightly as the meat is broiled to form a bittersweet crust that pairs beautifully with the juicy richness of the duck. More Duck Recipes
The honey wine sauce can be refrigerated overnight.
Honey wine, also called mead, is available at most liquor stores. Duck-and-veal demi-glace and veal demi-glace are available at specialty food shops and from D'Artagnan (800-327-8246 or dartagnan.com).
Boiled baby turnips or radishes sautéed in butter.
Pinot Noirs from California's Russian River Valley typically have a sweet silkiness that complements the flavors of both the crust and the meat in this sweet, gamey duck recipe.