Cooking time 5 to 20 min 20 to 30 min 30 min and more

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Cranberry orange compote cream sauce

Preparation : 2 minutes
Cooking : 10 minutes
Portions : 1

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Ingredients

300 ml (1 cup) duck stock
5 ml (1 tsp.) duck fat
100 ml (3.3 oz) 35% cream
30 ml (2 tbsp.) Port wine (optional)
15 ml (1 tbsp.) Simon Turcotte Cranberry Orange & Szechuan Pepper compote
1 shallot, chopped
Salt and ground pepper to taste

Preparation

Render the duck fat in the hot pan that was used to cook the duck meat. Deglaze with the Port wine (if desired) and add the shallot. Sautee for 2 minutes.
Add the duck stock and cranberry orange compote. Reduce by half (approximately 5 minutes).
Remove from heat and add the cream. Re-heat on low. Do not boil. Season with salt and pepper to taste.
Excellent served with duck breast, chops or tournedos, duck roast or magret.

5 to 20 min 20 to 30 min 30 min and more

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