Anyone got any sauce recipes for magrets de canard?

[Burney]

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?

The easiest thing to do is to reduce red wine, port and stock with a dollop of whatever fruit or fruit jam you fancy (cherries would be classic - although blackberries would be seasonal). Serve the magret on top of the sauce to preserve the crisp skin.

Alternatively, if you don't fancy fruit, go with some chopped shallots, mushrooms, flambée with brandy and finish with double cream or creme fraiche.