@ordo Ah, so that is the alchemy. Having never tried glazing it would not occur to me, I just knew something was going on.
Well if I had had a cell phone camera the pic for last night's dinner would have been legible, but as it is my 6+ year old Exilim Pro will not handle dim light well without fiddling the buttons, especially when I accidentally have it set on a 60fps microburst, and with the high-speed setting off. 12 identical dim blurry photos the result.
A 13.2oz duck breast that sauteed up perfect. Blackberry preserve as the sauce base, butter, few specs of thyme (removed by hand before plating) and some [fake] truffle balsamic I accidentally picked up thinking it ordinary fake truffle oil. I don't care what the purists say, fake truffle oil imparts a favorable essence, so what if it's made by a perfumer.