Gastronomixs

Red port sauce with orange for game and poultry

A classic sauce from the kitchen of Escoffier. The use of citrus in the sauce makes it perfect to serve with game and poultry.

Red port sauce with orange for game and poultry

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Ingredients

300

ml

red port wine

2

 

shallots, finely chopped

4

sprigs

fresh thyme

2

 

oranges

½

 

lemon

500

g

veal stock

As needed:

 

butter

Preparation method

  • Bring the red port, finely chopped shallots, fresh thyme, juice and zest of the oranges, and the juice of half a lemon to the boil and reduce to half.
  • Add the veal stock and leave to reduce to the desired taste and consistency.
  • Season to taste with salt and a little cayenne pepper if desired.
  • Mount with butter if desired.

Serving suggestions

  • As a sauce with game and poultry.

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