Saturday, November 3, 2007

Port Sauce for Duck or Game

1 1/2C duck stock (see recipe)
1C Ruby port (I used a Zinfandel port)
1 large garlic clove
3 sprigs thyme
2T blackberry jelly (I used blackberry/plum)
1T sweet butter

Simmer the duck stock with a crushed garlic clove until the stock is reduced by half, then add the port and jelly and incorporate thoroughly. Remove the garlic and add the thyme to the saucier during the next reduction which should again be by half. Remove the thyme, take the pot off the heat and let it rest for 5 minutes, then stir in the butter and pour over your sliced duck or game.

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