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    You are in: Home / Recipes / Ducky's Port Sauce Recipe
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    Ducky's Port Sauce

    Ducky's Port Sauce. Photo by Baby Kato

    1/1 Photo of Ducky's Port Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    MarraMamba's Note:

    Port sauce is a perfect match for both wild and domestic ducks, as well as other game and domestic meats. To use this recipe with roast ducks, separate the cooking juices from the fat after the bird is cooked and add the juices to the sauce From Jane Hibler's Wild Game cookbook. I would also add the cooking juices of any other meat you are using.

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    Units: US | Metric



    1. 1
      In a 2-quart saucepan, bring the Port to a simmer, then add the orange and lemon juices. Cook for 15 minutes over medium heat.
    2. 2
      Stir in the garlic, Worcestershire sauce, stock, chutney, jelly and onion. Turn the heat to medium-low and reduce the sauce by half. Strain and continue cooking until the sauce turns dark brown and has a syrup like consistency. You will have about 1/2 cup of sauce. Whisk in the frozen butter in small pieces.

    Ratings & Reviews:

    • on February 20, 2008


      This was a lovely sauce MarraMamba. I really enjoyed the deep robust flavour it brought to our T-bone steaks. Mmmmm. I will be making this again soon, I can't wait to try it with my vension chops. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ducky's Port Sauce

    Serving Size: 1 (1190 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1307.2
    Calories from Fat 426
    Total Fat 47.3 g
    Saturated Fat 29.7 g
    Cholesterol 122.0 mg
    Sodium 1661.7 mg
    Total Carbohydrate 92.6 g
    Dietary Fiber 0.7 g
    Sugars 55.8 g
    Protein 8.1 g

    The following items or measurements are not included:

    peach chutney

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