Northern Italian Sweet and Sour Duck Sauce

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
1 quart
Level:
Intermediate

Ingredients
  • 16 ounces brown duck stock
  • 10 ounces demi-glace, heated to a boil
  • 1 clove garlic, peeled and minced
  • 6 ounces honey
  • 1 teaspoon hot red pepper flakes
  • 4 ounces orange juice
  • 1 teaspoon Dijon mustard
  • 1 1/4 ounces balsamic vinegar
  • 5 ounces hazelnut liqueur
  • 3 ounces butter, whole, cut into pieces
  • Salt and ground white pepper
Directions
  • Heat stock to a simmer and reduce by half.

  • Add remaining ingredients, except vinegar, liqueur, butter, and seasoning, to the reduced stock and heat to simmer. Cook until desired flavor and consistency are achieved.

  • Add vinegar, liqueur, and season with salt and pepper, to taste. Skim off any impurities, and adjust consistency as needed.

  • Strain through a fine sieve into a clean saucepan. Add the butter, stirring constantly, not letting the sauce come to a boil, immediately before serving.


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