Pomegranate-Blueberry Sauce | Recipe | Duck Breast Sauce

Making this Pomegranate-Blueberry Sauce was similar to making a Mediera Sauce...It takes forever!  But the flavor is well worth the effort.  Serve along with duck, pork or beef.
Pomegranate-Blueberry Sauce
Yields: 2 c

2 Tbsp olive oil
1-1/2 c sliced shallots, about 5 large
6 garlic cloves, minced
1-1/4 c white wine, divided
3/4 c red wine
28 oz low-sodium chicken broth
14 oz low-sodium beef broth
3/4 c fresh orange juice
4 Tbsp pomegranate-blueberry juice
1 tsp marjoram
1 bay leaf
1-1/2 Tbsp duck fat or oil
1-1/2 Tbsp all-purpose flour

1. Heat olive oil in a large pot over Medium-Low heat.  Add shallots and saute until golden brown, about 20 minutes.
2. Add garlic and saute for 3 minutes.  Add 1 c white white and the red wine.  Boil until most of the liquid has evaporated, about 10 minutes.
3. Add broths through bay leaf.  Boil under sauce has reduced to about 2 c, about 40 minutes.  Strain sauce through a fine mesh sieve.  (Sauce can be prepared up to this point three days in advance.  Cover with plastic wrap and refrigerate.  Bring sauce back to a simmer before refrigerating.) 
4. When duck has finished cooking, remove duck to a cutting board.  Warm duck fat in reserved skillet over Medium heat.  Add flour and stir for 1 minute.  Slowly whisk flour mixture into the sauce.
5. Add 1/4 c white wine to the skillet and deglaze the skillet, scraping up any browned bits.  Add to the sauce and simmer 3 minutes.  Season with salt and pepper to taste.

1 comments:

Adrienne said... [Reply]

I amy try this sauce next time I make a pork tenderloin. It's sounds delicious and flavorful.