Berry Sauce for Duck
Classic Cherry, Cranberry, or Currant Sauce
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
Sauce Base
Spices (optional)
Instructions
Making the Sauce
Place the berries (cherries, cranberries, or currants — your choice) in a saucepan and pour in the water or orange juice.
Add the sugar or honey, balsamic or red wine vinegar, and a pinch of salt.
If using spices, add cinnamon or star anise.
Bring to a boil and simmer over medium heat for 7–10 minutes, until the berries break down and the sauce thickens slightly.
For a smooth texture: blend with an immersion blender and strain through a sieve if desired (this removes seeds and skins).
If a thicker consistency is needed, reduce for another 1–2 minutes.
Storage
Store in the refrigerator for 5–7 days in an airtight container.
To freeze: pour into ice cube trays or small bags. Store for up to 3 months.
The classic choice — sweet-tart flavor, rich color. Frozen pitted cherries work perfectly.
More acidic and astringent, excellently cuts through the richness of duck. Add a little extra sugar.
Bright tartness, elegant flavor. Pairs well with balsamic.
Berries can be mixed in any combination.
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.
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.
Add cinnamon and star anise for a warming winter flavor.
Use orange juice instead of water and add orange zest.
Replace some of the water with red wine (30–50 g) for added depth of flavor.