Duck Sauce
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Adam Price
TV chef & cookbook author
Many would argue that the most important element on the Christmas table is the sauce – which is why it can also be a source of worry and sweat on the brow.
Adam Price guides you through his duck sauce from beginning to end, so you can be sure that this year's sauce will be a success.
Servings
: 8
servings
Ingredients
Carcass, wings and offal from the ducks
3
large onions
2
carrots
0.5
celeriac
2
leeks
5
cloves
9
whole peppercorns
4
sprigs
thyme (for bouquet garni)
3
pieces
bay leaves (for bouquet garni)
4
sprigs
parsley (for bouquet garni)
2
dl
red wine
1
dl
sherry vinegar
150
g
sugar
2
tbsp
butter
2
tbsp
flour
1
l
stock + roasting juice
2
dl
whipped cream
Salt and pepper
Avoid screen shutting off
Instructions
Stock
Step 1/7
Clean all the vegetables and cut them into large pieces. Set one of the onions aside.
Step 2/7
Chop the duck carcasses into smaller pieces and place them in a roasting pan together with wings, offal and vegetables.
Step 3/7
Brown the bones and vegetables thoroughly in an oven heated to 200 degrees. Turn them over occasionally.
Step 4/7
Transfer the contents of the roasting pan to a large pot and pour water over until it is covered.
Step 5/7
Pierce the whole onion with cloves and add it to the pot together with peppercorns and a bouquet garni.
Step 6/7
Let the stock simmer gently for a couple of hours.
Step 7/7
Strain the stock, skim it for fat, and let it reduce until it tastes good and full-bodied. Help it along if needed with some concentrated stock.
Gastrique
Step 1/2
Put red wine, vinegar and sugar in a small pot and reduce until the consistency is like syrup.
Step 2/2
Gastrique is used to season sauces.
Sauce
Step 1/6
Melt the butter in a pot that can hold the sauce. Add flour and cook it off until it has a color like light caramel.
Step 2/6
Add the duck stock while whisking. Let the sauce simmer gently for half an hour while stirring occasionally.
Step 3/6
Add whipped cream and let the sauce come to a boil.
Step 4/6
When the duck is done and resting, skim the roasting juice free of fat and add it to the sauce.
Step 5/6
Season with salt and pepper and a little gastrique. Redcurrant jelly can also be used.
Step 6/6
Give the sauce a little color if desired.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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