Cranberry orange compote cream sauce

• Préparation : 2 minutes
• Cuisson : 10 minutes
• Portions : 1

Ingrédients

• 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

Préparation

1. 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.

2. Add the duck stock and cranberry orange compote. Reduce by half (approximately 5 minutes).

3. Remove from heat and add the cream. Re-heat on low. Do not boil. Season with salt and pepper to taste.

4. Excellent served with duck breast, chops or tournedos, duck roast or magret.