Title: Breast Of Duck With Peppered Cherries
Categories: Duck Entree Chef Blank
Yield: 4 Servings

		Ducks
		Cherries, with stones
		Removed
		Little fresh ginger, finely
		Chopped
1	tb	Brandy
		Little cracked pepper

Roast and baste ducks in the usual way. When cool, lift off the breast and debone. Just before serving crisp the skin under a salamander or grill for a minute. Serve with a pickle of cherries, ginger, brandy and cracked pepper. Bon Appetit-Exec.Chef Magnus Johansson

Source: Vogue Winter'88

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