Gastronomixs

Blackberry and port sauce

This is a sauce that beautifully complements game and poultry such as duck and goose.

Blackberry and port sauce

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Ingredients

20

 

blackberries

1

 

shallot, finely chopped

2

sprigs

thyme

50

ml

white wine

50

ml

white port

100

ml

veal stock

200

ml

duck stock

 

 

butter

 

 

salt

Preparation method

  • Fry the finely chopped shallots until soft in a little butter or the fat from the game with which you are serving the sauce.
  • Deglaze the pan with the wine and port and allow to reduce a little.
  • Add the two types of stock, the blackberries, and the thyme and allow to gently reduce.
  • Purée the sauce and pass through a sieve to filter out the hard parts of the blackberries and thyme.
  • Season to taste with salt and mount with the butter.

Serving suggestions

  • As a sauce in a composition with roast wild duck breast and a component of potato and red cabbage.

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