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 Mulberries and juice. Cook for a few minutes more until Mulberries 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 Mulberry 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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