Sauce for seared duck breasts

wild or commercial breasts?

Fig reduction with sherry, shallot, reserved duck fat and balsamic.

quote:

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Fig reduction with sherry, shallot, reserved duck fat and balsamic.

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This, excellent choice. And add some mushroom pieces for the 'coupe de gras'.

Fig, orange, rasberry, or apricot reduction type thing.

Port Reduction:

2 tablespoons minced shallots
3/4 cup ruby port wine
1/2 cup chicken stock
2 sprigs fresh thyme
2 tablespoons unsalted butter
Coarse salt
Freshly ground pepper

Drain all of fat off of your cooking pan and put the pan over medium heat. Add the shallots and cook until soft, about 2 minutes. Increase heat to medium high and add the port, chicken stock, and thyme, scraping the bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until sauce is syrupy and reduced to 1/3 cup. Remove from heat and whisk in butter until fully incorporated. Season to taste with salt and pepper and serve.

I have used this one with and really enjoyed it LINK

Use the apricot preserves or sub with preserves/marmalade of your choice.

Berkshire Berries

I've mentioned this place before on the F&D board.. Amazing jellies. The garlic jelly is great on crackers with melted brie.. A little vino and you're set.

But these would probably make great reductions..