Sauce Covered Duck Breast and Potato Stacks: homemade pan-seared sous-vide duck breast smothered with a pan sauce made with dried currents, fresh whole cranberries, honey, and vermouth; served with garlic and thyme roasted potato stacks; paired with Moonlight Meadery ‘s Red Dress. This semi-sweet melomel made with red currents was a great pairing option for the honey and berry sauce on the duck breast.