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Source: The Castlebar von Pexels
Simple dark sauce with duck breast
All our guests always ask me how I make my dark sauce for duck breast. The combination of cooked red wine, juicy, tender shallots, fresh thyme and a pinch of sugar gives the sauce a balanced, deep and sweet note. The addition of a good duck stock enhances the festive flavor of this sauce.
Ingredients
- 750 ml Of a good red wine
- 4 shallots
- 3 Bunch fresh thyme
- 1 Tablespoon sugar
- 750 ml Duck broth
- salt and pepper to taste
- 2 Tablespoon cold butter
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Directions
Peel and finely chop the shallots.
Caramelize the sugar in a pan. When the sugar has turned a nice golden brown color, add the diced shallots and glaze, stirring constantly. Pour over the red wine and add the thyme. Simmer over a medium heat for about 20 minutes to allow the flavors to develop properly. Then add the duck stock. Stir well again and simmer for a further 10 minutes. Finally, stir in the cold butter until it has completely melted. This gives the sauce a velvety consistency. Season the dark sauce for duck breast with salt and pepper and serve immediately.
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