Recipe courtesy of Deserea Clarke
Recipe courtesy of Deserea Clarke
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Cooking School Stories
Northern Italian Sweet and Sour Duck Sauce
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- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 157
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 0 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 16 mg
- Sodium
- 250 mg
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 157
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 0 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 16 mg
- Sodium
- 250 mg
Ingredients
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.
