Anyone got any sauce recipes for magrets de canard?

[Sir C]

My Parisianmate brought us over some. I used to do red wine and redcurrant jelly, but want something more funky. You know, the various fruit concoctions like fig or plum or cherry you get in Toulouse.

Any ideas?

I'm going to be of no help whatsoever here g. Fruit with meat pleases me not. I like my magrets de canard like I like my women, rare and dry with crispy skin.

I'm roasting a whole duck tonight, actually. I'll have it with roasted broccoli, sauteed beans and garlic mushrooms. Not asauce in sight.