- Using a sharp knife, score a diamond pattern into the skin of the duck breasts. Pour marinade into a large shallow dish and place duck breasts in it, turning to coat all sides well with marinade. Cover and allow to macerate in the fridge for at least 1 hour.
- In a small bowl, combine honey, mustard, vinegar, pepper flakes, cinnamon, and coriander. Place fruit on a sheet of lightly oiled aluminum foil. Pour honey mixture over top and fold foil over, sealing tightly, to form a papillote.
- Preheat the barbecue to medium heat. Place fruit papillote directly on the grill and cook for 10 minutes, or until fruit is coked but still slightly firm. Reserve.
- Increase barbecue heat to medium-high. Place chicken breasts, skin-side down, on grill and cook for 3 to 4 minutes, or until skin is golden. Turn and cook for another 5 minutes. Remove from heat; cover with aluminum foil and allow to sit for 10 minutes. Serve meat sliced, accompanied by sweet and sour fruit, rice, and broccoli florets.
VARIATION:
Replace cherries by fresh plums.
GOURMET TIP:
For a sunnier taste, place thinly sliced duck breasts on a bed of mesclun salad and garnish with sweet and sour fruit. Enjoy with a glass of well-chilled rosé!