Cherry sauce for game

Description

A great sauce for roast duck, goose or venison with the flavor of Port wine and five spice powder. East meets West.

Ingredients

2 T cooking fat (duck fat, goose fat or butter)
1⁄2 c broth (giblet stock or chicken broth, warm)
1⁄3 c wine (Port wine)
1⁄2 t five spice (Chinese five spice mix)
  seasoning (salt and ground black pepper to taste)
2 c cherries (washed, stemmed and pitted)
  pan juices (optional, roasting juices)

Instructions

  1. Heat fat in a pan with the roasting juices.
  2. Add corn starch and mix. Cook for 1 minute.
  3. Add broth, wine and five spice powder. Cook for 5 minutes, stirring now and then.
  4. Season to taste with salt and pepper.
  5. Add cherries and cook for 3-4 minutes more.
  6. Transfer to a sauce boat and serve warm.

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.

Yield
4 servings
Preparation time
15
Cooking time
10
Total time
25 minutes