Crispy Skin Duck Breast With Stewed Cherries
This elegant yet approachable recipe is one of Chef Eric Fraudeau’s favorites from our Let’s Eat Uzès tour. Juicy duck breast is seared until crisp and paired with a quick cherry stew infused with balsamic, honey, and herbs. A perfect taste of spring and summer in Southern France—and just one example of what you’ll cook with us in Uzès.