Ducky's Port Sauce

Submitted by MarraMamba

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 1 cup

ingredients

• Ingredients

• 473.18 ml port wine, preferably Tawny
• 118.29 ml orange juice
• 22.18 ml fresh lemon juice
• 1 garlic clove, crushed
• 3.69 ml Worcestershire sauce
• 473.18 ml homemade beef stock (or canned beef broth)
• 4.92 ml peach chutney
• 9.85 ml blackberry jelly
• 1 slice red onion
• 59.14 ml unsalted butter, frozen

directions

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. 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.

Reviews

[Baby Kato]

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.