I’ve been meaning to cook duck breasts for ages now, but for one reason or another they have been put on the back burner. I was going to cook them yesterday, giving me plenty of time to slave over a hot stove and create the perfect sauce – from stock.
Unfortunately a post-wedding sore head meant takeaway Indian last night, leaving the duck for today. Pushed for time I had to rethink my ambitious plans for a sauce.
This savoury cinnamon sauce is a breeze to make and requires few ingredients. It is ideally suited to game – think duck, venison, pigeon etc. Served with duck breasts, it cut through the richness of the fat and added great acidity. It is definitely worth a try.
Cinnamon Sauce (Savoury)
400ml Full-Bodied Red Wine (I used an Italian Cabernet Sauvignon)
2 Cinnamon Sticks
2 Tbsp Unsalted Butter
Small Splash Sherry Vinegar
Salt & Pepper
1) Bring the wine and cinnamon sticks (left whole) to the boil and reduce by 1/2 to 2/3 until lightly syrupy.
2) Take out the cinnamon stick and whisk in the butter and add a small splash of sherry vinegar, to taste.
3) Pass through a sieve into a clean saucepan to ensure no stray bits of cinnamon stick remain.
4) Season to taste with salt (a little) and pepper.
5) Keep warm until serving or allow to cool and transfer to the fridge to be reheated at a later date.