Prep 5 mins
Cook 25 mins
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.
- 2 cups port wine, preferably Tawny
- 1⁄2 cup orange juice
- 1 1⁄2 tablespoons fresh lemon juice
- 1 garlic clove, crushed
- 3⁄4 teaspoon Worcestershire sauce
- 2 cups homemade beef stock (or canned beef broth)
- 1 teaspoon peach chutney
- 2 teaspoons blackberry jelly
- 1 slice red onion
- 1⁄4 cup unsalted butter, frozen
- 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.
- 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.
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.