Alternately, you can stuff the cavity. If you are using the stuffing to fill the cavity, you don't need the carrot, onion and celery. We like our stuffing crispy, so I make mini muffin cups, instead.

Place on roasting pan that has a wire rack, breast side down.

Bake at 300°F for one hour. Carefully remove the duck from the oven and flip it over so that it is breast side up. Bake again for another hour and repeat the process 2 more times, so that it cooks for the last hour breast side up. The last 45 minutes, or so brush with the cherry balsamic glaze.

Let rest for at least 30 minutes before cutting.

Soften the shallots and celery in olive oil in a small saute' pan. Add rosemary and sage and saute' just for a few more minutes.

Place butter and water or stock in a separate small sauce pan. Bring to a boil then turn of heat, to melt the butter.

Meanwhile, prepare bread and place in a large bowl.

When the vegetables are soft, place them in with the bread.

Place all the rest of the ingredients, except apricots and cherries, to the bowl with bread crumbs. I usually add 3/4 of the water or stock in and add enough more to make it desired wetness. You don't want it soggy, but evenly moist.

Add apricots and cherries and just mix to combine.

If you want to stuff the bird, do this first. If you are doing stuffing muffins, Spray two mini muffin tins with non stick spray. Fill with stuffing.

Bake for about 40 minutes, the last hour the bird is in.

Use to same pan you melted the butter in. Place all of the ingredients in the pan. Bring to a boil then reduce the heat to very low, simmering for 30-60 minutes until thick.