From the From Raymond Blanc's Kitchen Secrets, http:
Carve the duck as you would a roast chicken onto a flat dish and spoon the sauce over the ducks. For the blackberry sauce: Season with the salt, pepper, lemon juice and beurre noisette. Turn on to the breasts and colour for two minutes each, until golden-brown all over. He now acknowledges that London is a world capital and he celebrates our food culture — within reason.
Strain and puree in a blender until smooth, using a little of the milk to help get the right consistency. Cut them in half. - United States
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Feast TV: Seared Wild Duck Breasts with Blackberry-Wine Sauce
- ROAST WILD DUCK WITH BLACKBERRY SAUCE AND CELERIAC PURÉE. PREPARATION...
WE GIVE BIRTH TO BUTTONED UP ALL KINDS OF CORROBORATING TO ASSERTIVE UNWAVERING THAT WE CAN...