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Start with the pan drippings from whatever you have roasted or seared — duck, goose, venison, etc — and you end up with a fantastic combination of sweet, sharp, silky and rich.
•2 tablespoons duck fat or butter
•4 tablespoons apricot jelly or jam
•1 cup game or vegetable stock (duck, venison, etc)
•1/2 cup Port wine
•1 tablespoon tomato paste
•1 teaspoon red pepper puree.
•Salt to taste
1.If there is only a little fat in the pan you used to roast or sear your meat, melt the extra duck fat or butter first — but there will often be enough fat already in the pan. Deglaze the pan with the Port and stock. Let this boil furiously until it is reduced by half.
2.Add the tomato paste, apricot jelly and the red pepper puree and mix well. You might need a whisk. Let it boil until it thickens, about 4-5 minutes.
3.Taste the sauce. Add salt if needed.
4.If you have one, pour the finished sauce into a fat separator and serve as fatless as possible. This is optional: The sauce is equally good with all the fat, but it looks less refined.
•2 tablespoons duck fat or butter
•4 tablespoons apricot jelly or jam
•1 cup game or vegetable stock (duck, venison, etc)
•1/2 cup Port wine
•1 tablespoon tomato paste
•1 teaspoon red pepper puree.
•Salt to taste
1.If there is only a little fat in the pan you used to roast or sear your meat, melt the extra duck fat or butter first — but there will often be enough fat already in the pan. Deglaze the pan with the Port and stock. Let this boil furiously until it is reduced by half.
2.Add the tomato paste, apricot jelly and the red pepper puree and mix well. You might need a whisk. Let it boil until it thickens, about 4-5 minutes.
3.Taste the sauce. Add salt if needed.
4.If you have one, pour the finished sauce into a fat separator and serve as fatless as possible. This is optional: The sauce is equally good with all the fat, but it looks less refined.
