Holly Herrick’s Duck with Cherry Compote Recipe

Holly Herrick’s Duck with Cherry Compote Recipe

Duck Breast with Slathered Fresh Cherry Compote and Triple Cream Brie Cheese

Just in time for the Charleston Wine and Food Festival, we have a luscious new recipe for you.

It’s no secret that we adore Holly Herrick.

Holly’s recipe development for Slather Brand Foods continues with our posting her delectable Duck with Spicy Cherry Compote served with wedges of lush triple cream Brie.

This recipe debuts the eye candy photos shot by Charleston’s own Tartlette, Helen DuJardin. Look for more of the astonishing work from these two talented ladies throughout the rest of the year, right here at SlatherItOn.com.

Oh, and make a note, “Tart Love”, Holly’s newest cookbook illustrated by Helen’s photos is due out in September 2011.

I know what my foodie friends are going to be getting for gifts come this fall!