Duck Breasts with Mulberry Cream Sauce

This is an easy dish from the Périgord. Black mulberries have a luscious flavor, but alas they are the messy to work with. The Périgourdines turn them into a syrup, which is used to flavor sauces for duck and beef. Happily, I have discovered an excellent mulberry syrup from Lebanon, which is available at Middle Eastern stores (see Mail Order Sources).