I think I've posted this before, but it's so good, it's worth another look. A sauce for duck or goose breasts, but can be used also with lamb or beef. Invented by Ed Gallaudet - a hugh DU supporter before his death ('way too early)
GALLAUDET DUCK SAUCE
1 10 oz. Jar red currant jelly
1 ½ C. dry Sherry
3 oz. Lemon juice
2 oz. Soy sauce
2 oz. A-1 Sauce
3 oz. Catsup
8 duck filets marinated in Vegetable oil or Italian Salad Dressing
Blend first 6 items and simmer over low heat until reduced. (Approximately 45 min) Do not overcook, or sauce will become caramel.
Grille breasts quickly (2-3 min per side) until rare or med. rare.
Slice across the grain, arrange on plate and drizzle with warm sauce
Sauce would work as well with beef or lamb
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