1.   Remove duck and pat dry with paper towels.

2.   Start with fresh, ripe fruit, then rinse carefully in cold water and drain well or pat dry with paper towel.

3.   Carefully remove the fish, transfer to a nonreactive dish and pat dry.

4.   Drain and pat dry.

5.   Drain capers and pat dry with paper towels.

6.   Drain cherries, reserving the port mixture, and pat dry between paper towels.

7.   Drain on paper towels and pat dry with additional paper towels to remove excess fat.

8.   Drain, pat dry with paper towels and slice thinly.

9.   Drain the oil-packed anchovies and pat dry on paper towels.

10.   Drain capers and pat dry.