Duck breasts are readily available in most markets and make a great change from chicken. 2 Muscovy duck breasts 2 c chicken stock 2 c rose wine 2 shallots, minced 2 tsp olive oil 1/2 tsp black pepper 1/4 c honey 1/4 c peach, apricot, or nectarine preserves 1/2 TB sherry vinegar 1 tsp cornstarch In a saucepan, saute the shallot in the oil until soft. Add the remaining ingredients (except cornstarch and duck) and simmer until reduced to 1-1.5 cups. Strain and return to pan. Taste and add more salt and vinegar if needed. Thicken with cornstarch mixed with 1 TB water. Keep warm. Preheat oven to 375f. Rinse and dry the duck breasts, and remove any silverskin from the meat side. Rub with salt and pepper. Heat an ovenproof skillet over medium high heat (cast iron is great). When hot add the breasts skin side down. Cook without moving for 4-5 minutes until nicely browned. Turn skin side up and place pan in oven. Cook for 10-12 min or until done medium rare. Let duck rest 5 min, then slice at an angle and serve with sauce.