INGREDIENTS:
Duck Breasts, Boneless (as many as you need)
48 Cherries
1 Tbs. Lemon Juice
3 Tbs. Port or Cognac
2-3 Tbs. Butter, Softened




Procedure:
1 Get BGE to 350-375° F, you can use a higher temperature if you like..
2 Score breasts being careful not to cut the meat.
3 Take the other ingredients and process in food processor, heat and spoon over breasts when cooked.
4 3 large or 6 small peaches will do the job, Fresh, canned or frozen.


Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, 09/18/05