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Old 07-23-2011, 12:36 AM   #11
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Jack Daniels reduction, green pepper corns and finish with butter and brown sugar.
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Old 07-23-2011, 12:51 PM   #12
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I'd buy some marsala, sweet vermouth, sherry ... something similar, a fortified dark wine. Sautee sliced mushrooms and finely chopped onions or, better yet, a couple of shallots in some of the duck fat, then pour the rest of the fat out and add the less fatty drippings to the pan. Deglaze with the wine.

I really am not fond of the sweet fruity sauces, but you could use a cherry jam instead of the cranberrry, then maybe a squeeze of lemon if it isn't as tart as you're used to with the cranberry.
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Old 07-23-2011, 12:57 PM   #13
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claire, you have a very observant palate. that sounds good with duck.
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Old 07-23-2011, 01:21 PM   #14
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Why, thank you. I don't know why, but the predominance of fruit in game, duck, and pork recipes has never been my favorite. But, to be fair, all of those were much stronger in flavor than they are now.
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Old 07-23-2011, 01:26 PM   #15
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Quote:
Originally Posted by Claire View Post
I'd buy some marsala, sweet vermouth, sherry ... something similar, a fortified dark wine. Sautee sliced mushrooms and finely chopped onions or, better yet, a couple of shallots in some of the duck fat, then pour the rest of the fat out and add the less fatty drippings to the pan. Deglaze with the wine.

I really am not fond of the sweet fruity sauces, but you could use a cherry jam instead of the cranberrry, then maybe a squeeze of lemon if it isn't as tart as you're used to with the cranberry.

I also am not fond of fruity sauces on duck. This sounds really good. Thanks for posting.
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Old 07-23-2011, 04:38 PM   #16
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Thank you for the advices :) Cherries and pomegranates sound thrilling. getting both on Monday!

ThanksThanksThanks
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Old 07-23-2011, 04:48 PM   #17
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And, mushroom/shallots sauce i could do right now :) Got all the ingredients. I myself, used cranberries because they are sour and contrasted with sweet apples that I used to serve with duck. I was already thinking of changing apples for some baked parsley/celery/carrots, while serving with sweet substitute sauce.

Ill try champignon/shallots. Thank you, Claire.
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Old 07-23-2011, 04:55 PM   #18
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I like making a fresh black plum sauce spiced with cloves, cinnamon and pimento to go with duck. I just cut thin slices of plum and add a little dash of orange juice or sherry. Add the spices whole and simmer for a few mins. Remove the spices and serve spooned over medium cooked duck breast with crisp skin.
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Old 07-23-2011, 06:42 PM   #19
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Here is one that I have made several times

3/4 cup brown sugar
1/4 cup triple sec
1/4 slow gin
bring to a boil and then let set and it will thicken
serve along with duck
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Old 07-23-2011, 07:03 PM   #20
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The last time I prepared duck I made a balsamic reduction. It was really good.
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