Duck with tart cherry and Port sauce from Williams-Sonoma Bride & Groom Cookbook: Recipes for Cooking Together (page 121) by Gayle Pirie and John Clark

  • boneless duck breasts
  • sherry vinegar
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute cranberries for cherries, red wine vinegar for sherry vinegar, and chicken stock for veal stock. See recipe for optional hazelnuts add-in.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Braised red cabbage; Sautéed kale with golden raisins; Roasted winter squash crescents; Sautéed apples

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cranberries for cherries, red wine vinegar for sherry vinegar, and chicken stock for veal stock. See recipe for optional hazelnuts add-in.

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