-Tart Cherry Relish-

I usually start with the relish first since it can be made up to one day ahead of time. In a small pot combine the red verjus, sugar and wine. Bring to a boil and reduce by about 50% then add the dried cherries. Simmer for 2 minutes then cool and reserve in the refrigerator overnight or for a couple hours. To finish the relish, first drain the liquid off the cherries then place the cherries in a bowl and combine the hazelnut and season with extra virgin olive oil, salt and fresh pepper. Reserve the residual cherry liquid.

-Roasting the Duck-

First thing start by rubbing the duck down with one teaspoon of olive oil; season the duck with salt and fresh ground pepper and place the bunch of thyme in the cavity. In a large sauté pan sear the duck until golden brown, about 5 minutes. Toss the sweet potatoes in a little olive oil and season, then on a roasting rack add the duck on top. With a pastry brush, 'paint' the duck with the pomegranate molasses. Place the duck in a pre heated 325 degree oven. Cook the duck to an internal temperature of 145 degrees. While the duck is roasting, periodically re-glaze as needed. Once the duck is roasted, hold it in a warm area.

-Plating-

Now that all the components are done and the duck is roasted, begin by carving the duck. Remove the thigh and breast; slice breast into 4 to 5 pieces and remove the larger pieces of leg meat. On a large pre-heated plate place the cherry relish in the center of the center. Place the sweet potatoes around the cherries then arrange the duck breast and thigh meat, repeat for the remaining dishes. The last step is to drizzle the remaining cherry liquid on top of the duck and around the plate, now serve and enjoy!