Beer Sauce With Duck Recipes
BEER SAUCE WITH DUCK
I used mallard breasts, preserved currants and a German weizenbock for this recipe, but you can substitute in what you have available. Domesticated duck, goose, or whatever -- but it needs to be a little fatty to balance out the sauce. I've already mentioned what sort of berries would work as alternates, and as for beer it just needs to be dark and malty, not hoppy.
Provided by Hank Shaw
Categories Main Course
Time 1h15m
Number Of Ingredients 12
Steps:
- In a lidded container large enough to hold all the duck breasts in one layer, stir together the beer, onion, bay leaf, peppercorns, juniper berries, salt, and beer or malt vinegar. Add the duck breasts skin side up. Ideally, you keep the skin out of the marinade; this will help it crisp better later. Cover and refrigerate for at least 1 hour and up to overnight.
- Remove the duck breasts from the marinade and pat dry with paper towels. Pour the marinade in a pot with the 3 cups of stock and turn the heat to high. You want to boil this down 10 about 1 1/2 cups, for the pan sauce.
- While the marinade is boiling, heat the duck fat in a large sauté pan set over medium-high heat. Sear the duck breasts in the usual way, and set on a cutting board to rest.
- Taste the sauce as it boils down so it doesn't get too salty; store-bought broths and stocks can be really salty, and you don't want to ruin your sauce. It will be a little bitter -- that's the beer. Once the salt content is to your liking, turn off the heat and adjust with a little more beer vinegar.
- To serve, slice the duck breast and salt it with the smoked salt. Pour some of the sauce down on the plate, top with the duck and toss a handful of berries on the plate. Serve with dark, crusty bread or with mashed root vegetables or potatoes.
Nutrition Facts : Calories 234 kcal, Carbohydrate 8 g, Protein 27 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 1588 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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