|7.5 cup chicken stock|
|1 tsp prune mustard|
|1 tsp black currant vinegar|
| ice cold butter|
Remove the duck breast from the pan, cover with aluminum foil and set aside.
Add 7 and a half cup of chicken stock to the pan.
Stir in 1 tsp. of Prune Mustard and 1 tsp. of Black Currant Vinegar.
Add as much ice cold butter until the sauce takes on a velvety consistency.
Season with salt and pepper.
Cut the duck breasts into slices, arrange on plates and serve with the sauce.