Mike Tommasi wrote in
:

Hey Santiago

this sounds like it would apply magnificently to magret de canard or,
used sparingly, with quickly pan fried duck foie gras.

True, providing you do not over-sauce. Just a little thread on the plate,
because the sauce is both sweet and acid at the same time. Do not do it
with Venerable, please (though I have done it) ;-)

S.