Instructions: Melt butter in skillet. Add flour and stir until dissolved. Add chicken bouillon, chopped shallots and 1/4 cup sherry. Cook over medium heat until thickened. Add Loganberries and juice. Cook for a few minutes more until Loganberries are warm. Pour sauce over duck breasts. This sauce should be the consistency of a medium white sauce. Remove baked duck breasts from duck. Place on bed of rice and cover with Loganberry sauce. Use your favorite baked duck recipe or try this with "Moist Tender Duck" for the crockpot (See recipe).

Yield: 4 servings.

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