6 duck breast with fruit and Recipes

boneless duck breast halves, pont litre eveque cheese or brie (about 3 oz), good-quality fruit -and-nut bread (such as walnut-raisin), toasted, walnut oil or olive oil, sherry wine vinegar, walnuts, toasted, chopped, port-currant sauce

dried apricots, cut into quarters, dried apples, cut into 1/2-inch chunks, dried cherries, vin santo, duck breasts, kosher salt, extra virgin olive oil, chicken stock (see page 85), leaves from 5 or 6 sprigs of fresh thyme

ruby port, dried figs, chopped, light brown sugar, balsamic vinegar, rosemary, salt , pepper to taste, fresh cranberries, granulated sugar, boneless duck breasts

gressingham duck breasts, salt, pepper, passion fruit, star anise, whiskey, maple syrup, black treacle, new potatoes, butter, fresh chives, finely chopped, salt