2 duck breasts from Aux Champs d’Élisé
Sauce
1 tbsp (15 ml) duck fat from Aux Champs d’Élisé
1 shallot, chopped
1 tbsp (15 ml) honey
1 tbsp (15 ml) raspberry-flavoured cider vinegar from Vinaigrerie Gingras
½ cup (125 ml) fortified rosé wine from Coteau St-Paul
1 cup (150 g) Saskatoon berries*
1/3 cup (80 ml) Homemade or canned demi-glace
1 tsp (5 ml) Provence herbs
To taste ground salt and pepper
*Saskatoon berries
Fruit of a shrub, also referred to as wild pears or Saskatoons. The deep purple fruit are round, sweet, scented and about 1 cm in diameter. Saskatoon berries may be eaten fresh or baked in pies, muffins and jams. They are wonderful complements to salty dishes such as this duck breast recipe.