SLIDESHOWS: Cherries

Duck Breast with Fresh Cherry Sauce and Grilled Apricots

Most chefs tend to put duck on their menus in fall or winter, but Seth Bixby Daugherty also cooks duck in summer, when he can pair the meat with ripe apricots, peaches or cherries. Here he marinates apricots in garlic and thyme, then serves them alongside slices of golden, crispy-skinned duck and a bright cherry sauce.

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