Saucy Duck …actually, before we go any further you should understand that the two sauces I’m going to share are NOT exclusive to duck and I’ll let you know which ones would be best with chicken, beef, venison and such (Even as an add to a vegetarian dish) So if you’ve had the urge to get saucy, come on in… we’re reducing the intimidation not just the liquids.
I have to thank the hunter (Tyler) who gifted me and my family the beautiful duck breast to fix. I grew up on wild game & fresh garden vegetables. There is no other way I would raise my family! Usually it is something harvested by one of us, but the generosity of land & water lovers is well known. As a child, I watched neighbors sharing fruits and vegetables with others, it was an unwritten rule of trading crops that the other might not have grown. It was such a beautiful lesson. Want to follow my “Grow It” board on pinterest? Here’s the link: http://www.pinterest.com/kimberlyonair/grow-it/
Reductions, gravies, glazes & sauces are not blankets! Remember, if you have to hide an ingredient or dish… upgrade your ingredient. Use layered flavors to compliment & highlight.
It was my own indecision that had me making 2 sauces for one dish. I quite frankly wanted to see which would work better. I ended up falling for both, though with a good feel for the proper proteins they might accompany.
- Orange Sage Sauce
- Peppered Berry Reduction
“ORANGE SAGE SAUCE”
1 cup of orange juice
1/4 cup of all fruit marmalade
4-5 leaves of fresh sage
1/2 tsp dried sage
1 clove garlic
1/2 teaspoon of salt
1 tablespoon orange liquor
2 teaspoons of butter
Bring orange juice to a slow boil with both the peeled & cracked garlic & sprig of fresh sage. Let those simmer low for 10-12 minutes to really marry those flavors. Add marmalade (no sugar, but no fake sugar version… all fruit)… salt… & orange liquor. Simmer this for another 5 minutes. TASTE with a fresh spoon often! If you want more of anything- add. When flavors are good and it’s reduced slightly… add the butter, store and cut the heat.
Want to read more on this organic orange juice: https://www.facebook.com/unclematts
Great for chicken, rabbit, turkey, or duck… or leave out the butter and try with your favorite vegitarian fare.
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The second… a reduction sauce is about intensifying & concentrating flavors. Remember there is usually a “water mark” of sorts, where the liquid began, that canguide you, when reducing.
“PEPPERED BERRY REDUCTION”
1 cup of sweet red wine (I used organic Sangria Eppa)
1/4 cup of Balsamic Vinigar
1/4 cup of berry all fruit or low sugar jam (NO fake sugars) I found a lingonberry, but you could use raspberry, cherry, blackberry, etc…
1 clove of garlic
One small hand full of fresh berries (I used raspberry, but just as with the jam, any you have & no the jam and berry don’t have to be the same flavor)
Course ground black pepper (to your taste but you want a bite to balance the sweet)
*Bring all the ingredients to a low boil, reduce and simmer until reduced nearly in half .
This was my favorite on the duck, but also is bold enough to stand with beef, bison, venison, and pork (Want vegetarian? True it with a grilled Portabello). If you’ve never tried the Organic Sangria I used (and enjoyed with) here’s the link: https://www.facebook.com/eppasangria
I did so enough the duck we were gifted… I love Duck confit, which is cooked in it’s own fat. This was a chance to work exclusively with the breast… a steak of sort. Which should keep it’s pink inside when seared outside.
Remember there is a time and a place to get saucy…
In life and the kitchen, being saucy should have a few rules. Not too much, and never used to hide the star. This is the reason you see professional chefs plating with the sauce to the side or underneath.
Sauce is the burst of color to a room, the jewelry with the dress, but it would be a boring world with out those beautifully layered and concentrated flavors. Hope you enjoy! Join me next week when the video returns 
-kimberly kelly “Be thrifty in life, but don’t skimp on your food!”
