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Prep Time5 minutes
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Cook Time30 minutes or longer
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Serving2
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Omg, omg, omg. That was what I thought when I took the first bite of my duck confit with this cherry vinegar/port wine reduction sauce. If I must say so myself, this dish was restaurant worthy. See Henry’s Duck Confit recipe on this site. As for the sauce, these measurements are really suggestions. Taste this as you go. The reason I used cassis was because I didn’t have enough Port wine left in the bottle to make a sauce and I needed something else. The cassis turned out to be a lovely addition! A nice red wine might have worked also. The vinegar is from Monterey’s Tasty Olive Bar and is called Montmorency Cherry Rose. It is described as, “a study in the essence of cherry, with the pleasing acidity that its namesake is known for.” If you are lucky enough to travel to Carmel or Monterey, especially during the Monterey Jazz Fest, check out this wonderful little shop that sells olive oils and vinegars. If you are like me and you might not get to MJF this year or next, just order from their site on-line. I have been very happy with everything they shipped to me.
Speaking of Monterey, did you know that Play Misty for Me (1971) was filmed primarily on the Monterey Peninsula, in and around Carmel, and some of the key scenes were actually shot at the Fairgrounds where the Monterey Jazz Festival takes place each year. Clint Eastwood loves jazz! I can’t think of Monterey without thinking about this movie!
Ingredients
Port Wine Reduction Sauce
Directions
This is a real "feel it as you go" recipe.
Mince about 1/2 of a medium sized shallot. Toss it in the sauce pan. You don't need to saute the shallots. I used a non-stick All Clad pan that was about 8 inches in diameter and a bit deeper than my other skillets. The sauce was easier to stir in this pan than it would have been in a shallow skillet.
Turn up the heat beneath the pan to medium-ish. Pour in the Ruby Port wine. I poured in about 1/2 cup. I then poured in about 1/2 cup of Cassis. And then, a splash of Montmorency Cherry Vinegar, about 1/4 cup.
Reduce over medium to low heat, watching and adjusting the heat so that you don't boil this up aggressively but rather simmer with a few little bubbles popping on the surface. It will reduce to a syrupy consistency. Take your time.
Strain out the shallots.
Pour the sauce back into the pan and then at the end, remove it from the heat and whisk in a TBS. of cold butter. Pool it on your serving plate and then place the duck confit on top of the sauce.
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