с солеными огурцами салат разве не Столичным зовется?

Ingredients

Duck:
1 (4-pound) frozen dressed domestic duck, thawed
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground white pepper, divided
1/2 cup coarsely chopped celery $
1/2 cup coarsely chopped carrot $
1 small onion, quartered $
1 garlic clove, minced
Cooking spray $
1 orange, halved and seeded $
2/3 cup dry red wine $
Compote:
1 cup pitted cherries $
1 1/2 teaspoons chopped fresh rosemary
1 peach, cut into (1-inch) pieces
2 Bartlett or Anjou pears, cut into (1-inch) pieces $
2 Golden Delicious apples, cut into (1-inch) pieces
2 tablespoons dry white wine $

Preparation

Preheat oven to 375°.
To prepare duck, rinse duck under cold water; pat dry. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper in body cavity. Place celery, carrot, onion, and garlic in cavity; tie ends of legs together with string. Lift wing tips up and over back; tuck under duck. Place duck on the rack of a broiler pan or roasting pan coated with cooking spray. Place rack in pan. Rub cut sides of orange halves over duck; pierce skin over breast several times with a fork. Bake at 375° for 1 hour and 45 minutes or until a thermometer registers 180°, basting every 30 minutes with red wine. Let stand 10 minutes. Discard skin; sprinkle duck with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover; keep warm. Drain pan drippings.
Increase oven temperature to 475°.
To prepare compote, combine cherries and next 4 ingredients (through apple) in bottom of roasting pan coated with cooking spray, tossing gently. Bake at 475° for 25 minutes or until very tender, stirring occasionally. Stir in 2 tablespoons white wine; bake an additional 5 minutes. Serve with duck.