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