2 boneless duck breasts, preferably D'Artagnan brand, about 12 ounces each
1 medium onion (chopped)
1 tart apple (cored, seeded and chopped)
2 to 3 cups of drained sauerkraut
2 tablespoons of brown sugar
pinch of caraway seeds
a few peppercorns
1/2 cup cherry preserves
1/4 cup blueberries
1 or 2 tablespoons pomegranate molasses
3/4 teaspoon cornstarch (to thicken)
2 teaspoons rice vinegar or water
2 tablespoons butter
1 tablespoon chopped shallot
1 clove garlic (minced)
2 to 3 cups of wild mushrooms (chopped)
glug of madeira
salt and pepper to taste
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