No Christmas without duck, and no duck without a good duck sauce. Dark, deep in flavor and with a fine balance between duck, sweetness and acidity to balance the richness from the duck.
Here is Origreen's version of the indispensable sauce for Christmas duck. You also get the chefs' secret tip for the perfect sauce: Gastrique, which is a syrupy mixture of sugar and vinegar/balsamic.
Ingredients:
Instructions:
- Start with the gastrique: Melt sugar in a small saucepan or pan until it gets a golden to dark color like caramel. Be careful not to burn it. Add vinegar or a light balsamic vinegar and stir well with the caramel. Let it boil through so the acidity settles.
- Melt the butter in a pot. When the butter has melted and begins to brown, stir in the wheat flour. Let the flour and butter heat and color without burning. Keep stirring until you get a slightly nutty aroma.
- Add the duck stock little by little while stirring constantly. When the sauce has reached the right consistency, add gastrique until you have the right taste. Adjust the color with a little browning liquid if necessary, and season with pepper. Wait with salt until you have added the pan juices, which can be a bit salty.
- When the duck is roasted, take out the pan juices – skim off the fat and set aside. Pour the pan juices into the sauce through a sieve. Now you have a delicious, shiny, and flavorful duck sauce. Adjust the richness with a little of the duck fat if necessary.
Enjoy your meal and Merry Christmas from Origreen
