. In a saucepan on medium high heat, heat oil and cook the shallots with the mustard seeds until translucent. Add the beet pieces and continue to cook for 1 minute. Add honey, orange juice, red wine, and Sherry and bring to a boil. Lower the heat and let it simmer until reduced to about 250 ml (1 cup), around 30 minutes.

2. Meanwhile in another saucepan, bring the veal stock to a boil and let it reduce to about 250 ml (1 cup) on low heat, around 30 minutes.

3. Pass the red wine mixture through a fine sieve over the veal stock saucepan, pressing down on the vegetables to extract maximum flavor. Mix everything together and continue cooking on low heat for about 15 minutes or until slightly thick. Add butter, whisking constantly. Season with salt and pepper. Keep warm.

4. Pre-heat oven to 400°F (200 C).

Read more at http://www.foodnetwork.ca/recipe/duck-breast-with-red-wine-sauce/11930/#qKkTp2oIgRH0KHlJ.99