Currant Citrus Sauce


1/2 Cup Duck Stock

1 Lemon

2 1/2 Tablespoons Red Currant Jelly

Pinch Dry Mustard

Pinch Salt

1 Tablespoon Arrowroot, dissolved in 1 Tbsp water

2 Oranges, juiced

1/4 Cup Port

Pinch Ground Ginger

Pinch Cayenne Pepper


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1. With zester, cut about 1 tablespoon julienne strips from zest of oranges and 2 teaspoons from lemon. Blanch zest in boiling water in small saucepan over heat for 2 minutes. Drain, rinse under cool water; drain thoroughly. Set aside and cover.

2. Squeeze 1/4 cup of juice from oranges and 2 tablespoons juice from lemon into small saucepan. Add port. Heat to boiling over high heat. Reduce heat to med-high; simmer until reduced by half (about 5 tablespoons), 5-8 minutes. Remove from heat. Whisk in jelly, mustard, ginger, pepper and salt. Stir in stock. Heat to boiling over med-high heat; boil 1 minute. Whisk arrowroot mixture gradually into sauce. Boil until sauce is thickened and coats metal spoon, about 30 seconds.

3. Remove from heat. Sauce should have a pleasant balance of sweet tart and peppery tastes. Adjust with spices, and citrus juices if needed.

4. Just before serving, stir citrus zest into sauce. Heat to boiling over med high heat. Serve hot.

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