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. More Incredible Duck Recipes
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The cherry sauce can be refrigerated overnight. Reheat gently before serving.
Portugal's red table wines have only recently been getting the praise they deserve here in the U.S., and the top attention-getters come from the Douro valley, which have the backbone to stand up to this decadent duck.