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Sauteed Duck Breast
Through Rose Colored Glasses

With fowl and game birds red or rose wine is often combined with a stewed fruit or fruit jam/jelly as an agent to add fruit flavor and thickening. This dish is easier to make if you buy only the breast, either whole or sliced. But, if you're a purist you can buy a fresh or frozen duck (or goose), thaw out the frozen bird overnight, and roast or grill the duck for 30 minutes either on a hot grill, or in the oven at 375 degrees.

Then slice several pieces from the breast and thighs. You may prefer to use a cut up duck. The important thing is to get some of the fat out before the sautéing process begins. If you start with a boned breast, cook it through on the gill or in the oven (about 10 minutes) to make it easier to slice, then slice it into thin slices. Sprinkle a pinch of salt over it if you like. Sauté the slices in olive oil 5 minutes or so until cooked through, then take them out and put on a covered plate.

Add a cup of dry or medium rose, such as a Rose D'anjou or one of the many roses form the Cote du Rhone, and boil the hell out of it until it's reduced by one-half. Then add a spoonful of seedless raspberry jam (or some other dark berry), and stir it into the sauce. Keep reducing the sauce until it begins to thicken, then put the slices back in to warm them up for a minute, and serve. I like it over wild rice.