Cherry sauce for game
A great sauce for roast duck, goose or venison with the flavor of Port wine and five spice powder. East meets West.
Ingredients
2 tablespoons cooking fat (duck fat, goose fat or butter)
1 teaspoon cornstarch
1⁄2 cup broth (giblet stock or chicken broth, warm)
1⁄3 cup wine (Port wine)
1⁄2 teaspoon five spice (Chinese five spice mix)
seasoning (salt and ground black pepper to taste)
2 cups cherries (washed, stemmed and pitted)
pan juices (optional, roasting juices)
Instructions
- Heat fat in a pan with the roasting juices.
- Add corn starch and mix. Cook for 1 minute.
- Add broth, wine and five spice powder. Cook for 5 minutes, stirring now and then.
- Season to taste with salt and pepper.
- Add cherries and cook for 3-4 minutes more.
- Transfer to a sauce boat and serve warm.
Yield
4 servings
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Notes
If you are no roasting duck or goose, use butter instead of the fat from the bird.
If possible, make a broth with the same meat you are roasting. Use chicken broth otherwise. You can dissolve a stock cube in boiling water to make the broth.
Add 1 tablespoon blackcurrant jelly if using sour cherries.