This pomegranate based sauce with the added flavor of black currants and cabernet wine provides a sweet tart flavor that is delicious with a variety of poultry and game bird.
Servings: 8
Ingredients:
2 tbs  butter      
1  medium onion, minced      
2  shallots, minced      
1 tbs  dried green peppercorns, crushed      
1.5 oz duck stock***      
3 tbs  black currant reduction sauce***      
3/4 cup  water      
3 tbs  dried black currants      
1/2 cup  heavy cream      

1. Saute the onion, shallots, dried black currants, and crushed peppercorns in butter for 5 minutes in a medium sized saucepan or until they begin to brown.
2. Whisk in the water and duck stock and stir until all the duck stock has melted and blended into the mixture. Add the black currant reduction sauce to the pan and blend the ingredients together for 3 minutes.
3. Add the cream and simmer for 2 to 3 minutes. Allow the mixture to reduce until slightly thickened. Salt and pepper to taste and serve over grilled chicken or duck.
   

 Cooking Tips
***We suggest using More Than Gourmet Duck Stock. It can be purchased online at clubsauce.com. If using a substitute product do not use water as called for in this recipe but follow the instructions provided with the substitute product.
***MarXana Brand Black Currant Reduction sauce can be purchased online at www.clubsauce.com or at some specialty and gourmet shops.