Red Wine Sauce
2 tablespoons olive oil (30 ml)

1 shallot, minced

1 tablespoon mustard seeds (15 ml)

1 large beet, washed, cut in pieces

¼ cup honey (60 ml)

½ cup orange or honey tangerine juice (125 ml)

3 cups red wine (750 ml)

½ cup Sherry or Xeres vinegar (125 ml)

4 cups veal stock (1l)

¼ cup cold butter, cubed (60 ml)

Salt and pepper

Duck Breasts
4 duck breasts, scored

Salt and pepper