Pan Seared Duck with Blackberry Sage Sauce | Sonoma-Cutrer Vineyards

Ingredients

• 2 whole Boneless duck breast, trimmed of fat
• Salt and finely ground black pepper
• Olive or other vegetable oil for seasoning
• Blackberry Sage Sauce (follows)
• 2 tbs Olive oil
• 1/2 C Chopped shallots or scallions
• 1 C Chopped mushrooms
• 2 C Hearty red wine ie: Sonoma-Cutrer Pinot Noir
• 5 C Rich chicken or duck stock
• 3 C Blackberries
• 1/4 C Finely chopped fresh sage
• 1/2 C Sweet Port (to taste)
• 1 tbs honey (to taste)