Banyuls

Cooking at home, we occasionally enjoy seared duck breast with a sauce of black cherries and tawny port. Recently we tried this savory dish a delicious twist. Instead of tawny port, we substituted winegrower Jean-François Deu’s marvelous N.V. Domaine du Traginer, Banyuls Ambré “Vin Doux Naturel” from France. The results were fantastic!