Duck breast sauce... simple, idiot proof and tastes good

Epicurean Exploits - Food and Recipes
1

I thought of this 30 years ago, have made it about 30 times since. Had a surfeit of duck and some foodies over tonight, did it again.

1 pint beef stock
6 ounces Gewurztraminer (more or less, depending on density and intensity of flavor) Drier is better, but don’t worry if there’s just a little residual sugar (ie, Alsace is OK).
Zest of two limes in strips.
2 teaspoons of flour to thicken (or much less arrowroot)

Simmer the stock, Gewurz and lime zest. Stir in the flour. Cook at very low heat for at least 2 hours. Strain out the lime zest.

Cook the duck breast.
Spoon the sauce onto the plate, then put the sliced duck breast over it. Do not pour the sauce over the duck, to keep the skin mahogany and crackly.

Please try, and if you do, please enjoy.

5 Likes
2

Very interesting! I’ll give it a try. When putting time and attention on the protein, I really like basic sauces that I don’t have to fuss over. This sounds interesting and, if you’ve done it 30 times, it must be tasty!