Berry Sauce for Duck
Classic Cherry, Cranberry, or Currant Sauce
◷5
A rich berry sauce made with cherries, cranberries, or currants with balsamic vinegar. Pairs beautifully with duck prepared any way. Can be frozen in ice cube portions and used as needed.
Ingredients
◎4 servings
Sauce Base
Cherry(frozen or fresh (cranberries or currants can be used))200 g
Cranberry(alternative to cherries)200 g
Red currant(alternative to cherries/cranberries)200 g
Water(or orange juice)50-80
Orange juice(alternative to water)50-80
Sugar(or honey to taste)20-40
Honey(alternative to sugar)20-40
Balsamic vinegar(or red wine vinegar)1-2
Salt1 pinch
Spices (optional)
Ground cinnamon1 pinch
Star anise (whole stars)1 star
Instructions
Making the Sauce
1
Place the berries (cherries, cranberries, or currants — your choice) in a saucepan and pour in the water or orange juice.
2
Add the sugar or honey, balsamic or red wine vinegar, and a pinch of salt.
3
If using spices, add cinnamon or star anise.
4
Bring to a boil and simmer over medium heat for 7–10 minutes, until the berries break down and the sauce thickens slightly.
5
For a smooth texture: blend with an immersion blender and strain through a sieve if desired (this removes seeds and skins).
6
If a thicker consistency is needed, reduce for another 1–2 minutes.
Storage
1
Store in the refrigerator for 5–7 days in an airtight container.
2
To freeze: pour into ice cube trays or small bags. Store for up to 3 months.
Choosing Berries
Cherries
The classic choice — sweet-tart flavor, rich color. Frozen pitted cherries work perfectly.
Cranberries
More acidic and astringent, excellently cuts through the richness of duck. Add a little extra sugar.
Red Currants
Bright tartness, elegant flavor. Pairs well with balsamic.
Berries can be mixed in any combination.
Consistency
For a smooth sauce, blend and strain through a sieve.
For a rustic style, leave berry pieces and mash lightly with a fork.
If the sauce is too thin, reduce it. If too thick, thin with water or juice.
Serving
Serve the sauce warm or at room temperature.
Drizzle over duck breast or serve separately in a sauce boat.
Goes beautifully with mashed potatoes and pumpkin purée.
Variations
Spiced Variation
Add cinnamon and star anise for a warming winter flavor.
Citrus Variation
Use orange juice instead of water and add orange zest.
Wine Variation
Replace some of the water with red wine (30–50 g) for added depth of flavor.