Seriously Simple: Duck Breast LeDomaine is my Spanish heaven
2 tablespoons unsalted butter
For the sauce:
3/4 cup dried apricots, cut into small pieces
1/2 cup golden raisins or dried cherries
3/4 cup Tawny port
3 medium shallots, minced
3/4 cup veal or duck stock
1 tablespoon lemon juice
1 1/2 tablespoons orange honey
1 1/2 tablespoons unsalted butter
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