Looking for a dish that feels luxurious yet still comforting? This Canard au Vin Rouge (French for roasted duck in red wine sauce) is exactly that. 🦆🍷 With golden-crisp duck legs braised in a rich sauce of red wine, herbs, and vegetables, this recipe is where French sophistication meets soulful home cooking. The addition of a sweet bosc pear and colorful baby carrots adds balance, while rosemary, thyme, and sage bring layers of deep, aromatic flavor. Perfect for dinner parties, romantic nights in, or when you just want to impress yourself in the kitchen. Fun fact: In France, duck has been a culinary staple for centuries, often enjoyed in dishes like confit de canard and duck à l’orange. This version takes a classic wine-braised approach but gives it a modern twist with vibrant, seasonal produce. It’s elegant enough for a dinner party, but simple enough for a cozy weekend meal. Pair it with creamy mashed potatoes or coconut peas for the ultimate comfort-food-meets-gourmet experience.