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For the Cherry-Apricot Compote, in a medium saucepan combine apple juice, honey, lemon juice and ginger; bring to a boil. Add apricots and cherries and return to boiling. Reduce heat and simmer, uncovered, 5 to 8 minutes or until softened and liquid has reduced to desired consistency. Let stand and cool to room temperature.
Place the grill plank in a container of water; weight down the plank and soak it for at least 1 hour.
In a small bowl combine coriander, salt, pepper and cinnamon. Sprinkle evenly over duck breasts, rubbing in with your fingers. Brush squash with olive oil and sprinkle with additional salt and pepper.
For a charcoal or gas grill, place drained grilling plank on the rack of a grill directly over medium heat. Cover and grill 3 to 5 minutes or until plank begins to crackle and smoke. Place duck breasts on the plank. Place squash slices on a grill rack directly over heat. Cover and grill 12 to 15 minutes or until squash is tender (turning squash once), and an instant-read thermometer inserted in the duck registers 145°F for medium rare. Slice duck and serve with squash and cherry-apricot compote.