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Port and Sour Cherry Sauce

This sauce made with dried sour cherries is one of the nicest to serve with duck and can be made ahead and gently reheated.


This recipe is from Delia's Christmas Easy Magazine, 2003


To make the sauce, place the port and the dried cherries in a medium saucepan, along with the sugar and wine vinegar. Bring the mixture up to a gentle simmer, give it all a good stir and let it barely simmer, without a lid, for 40–45 minutes, stirring from time to time.

What will happen is that the wine vinegar will slowly reduce so there are only about 4 tablespoons of liquid left.

Serve the sauce warm with the confit of duck.


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Confit of Duck  Serves 8

Confit of Duck

Allow four weeks for the flavours of this confit to develop fully… a French classic that would make a good special-occasion dish as, once it's ready, you just need to cook it in the oven for 25 minutes.




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