Sauces for Duck Breasts

Most of us associate duck with fruit sauces, especially orange-based sauces. You can easily improvise almost any berry sauce: deglaze the pan used to sauté the breasts with broth or concentrated broth, add berries, simmer them until they soften, add a pinch of sugar and a few drops of vinegar to the sauce to create a sweet-and-sour effect, and then whisk in a little butter. Orange sauce is done a little differently.