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Feathered Friends Port Sauce:

This easy sauce, with its complex and fruity, but not overly sweet flavor, is a good match for both wild and domestic ducks. We've also served it with pheasant, squab and quail. To speed up the reduction, choose a wide, deep skillet for cooking. The wide surface area will hasten evaporation and the sauce will reduce faster. Madeira or marsala can be substituted for the port.

2 cups port, preferably tawny
1/2 cup orange juice
11/2 tablespoons fresh lemon juice
1 garlic clove, crushed
3/4 teaspoon Worcestershire sauce
2 cups homemade beef stock or canned beef broth
2 heaping teaspoons raspberry, blackberry or other fruit jelly
1 heaping teaspoon fruit chutney
1 slice onion, finely chopped
2 teaspoons cornstarch
2 tablespoons butter

In a wide, deep skillet, bring the wine to a simmer, then add the orange and lemon juices. Simmer for 15 minutes at medium-low heat.

Stir in the garlic, Worcestershire sauce, stock, jelly, chutney and onion. Continue to cook on medium-low and reduce the sauce. Dip out 1/4 cup of the liquid and set it aside to cool. Continue to reduce the sauce until it measures about 12/3 cups.

Stir the cornstarch into the cooled, reserved liquid and add it to the reduced sauce. Stir for one minute until the thickens. Swirl the butter into the sauce and keep warm. Makes about 12/3 cups, enough for a large duck.

"Wild About Game" by Janie Hibler


Thursday, March 11, 1999



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