Berry Sauce for Duck Breasts

Preparation info
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By James Peterson

Published 2007

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Since all berries behave in the same way, you can use any type in this recipe, plus you can use cherries and fresh currants too. You will need to adjust the sweetness and sourness of the sauce to balance the flavor of the fruit.


  • 2 teaspoons sugar, or as needed
  • 2 tablespoons sherry vinegar, or as needed
  • 1


In a small saucepan, heat the 2 teaspoons sugar over medium heat, stirring with a wooden spoon until the sugar melts and browns slightly. Add the vinegar and continue to cook until it evaporates. Then add the broth and boil down for about 5 minutes, or until the mixture is slightly syrupy and coats t