how do i make a port sauce?

Question

im cooking duck breats tonight and thought a port sauce would be nice with it. Can someone please tell me how to make it or suggest another sauce apart from orange

Answer 1

This recipe is for quail, but duck would make a good substitute.


PAN-ROASTED QUAIL WITH PORT SAUCE

Marinade:
1/2 cup dry red wine
1/4 cup good-quality port (preferably not too sweet)
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons low-salt soy sauce
2 bay leaves
1 teaspoon cracked black pepper
2 cloves garlic, crushed
several sprigs of fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon juniper berries
8 quail, preferably fresh, with breast and backbones removed
2 tablespoons olive oil

Port Sauce:
2 pounds poultry bones, necks, and wing tips (quail, chicken, duck, or any combination of the three)
2 carrots, roughly chopped (about 1/2 cup)
1 onion, diced (about 1/2 cup)
3 ribs celery, roughly chopped (about 3/4 cup)
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed with the flat of a knife blade
3 quarts water
1/2 cup veal stock or beef broth
1 cup good quality port

Final Enrichment:
2 tablespoons good-quality port
2 tablespoons unsalted butter

Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
The Port Sauce accompaniment may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375°F oven for 2 hours, turning occasionally, until everything is well browned.

Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water. Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups. At this point the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.

To cook the quail, preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a castiron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.

Answer 2

Port Sauce

2 cups Port, preferably Tawny
1/2 cup orange juice
1 1/2 tablespoon fresh lemon juice
1 garlic clove, crushed
3/4 teaspoon Worchestershire
sauce
2 cups homemade beef stock
or canned beef broth
1 heaping teaspoon peach chutney
2 heaping teaspoons
blackberry jelly
1 thin slice red onion
1/4 cup unsalted butter, frozen

Instructions

In a 2-quart saucepan, bring the Port to a simmer, then add the orange and lemon juices. Cook for 15 minutes over medium heat.

Stir in the garlic, Worchestershire sauce, stock, chutney, jelly and onion. Turn the heat to medium-low and reduce the sauce by half. Strain and continue cooking until the sauce turns dark brown and has a syruplike consistency. You will have about 1/2 cup of sauce. Whisk in the frozen butter in small pieces.




Cherry Port Sauce
Yield: 2 Cups

Ingredients

16 1/2 oz dark sweet cherries, pitted
1 tb dijon mustard
1/2 c ruby port
1 1/2 tb orange peel, grated
1/4 c orange juice
1/4 c red current jelly
2 tb ruby port
2 ts arrowroot

Instructions

Drain cherries; refrigerate cherry syrup and reserve for other use.
In a medium saucepan, into the mustard, gradually stir the port,
keeping smooth. Stir in the cherries, rind, juice and currant jelly,
stirring until the jelly melts. Bring to a near boil over high heat.
Add 2 tablespoons of ruby port stirred into 2 teaspoons arrowroot and
stir constantly until thickened and glossy.



Duck Breast In Port Sauce
Yield: 2 Servings

Ingredients

1 whole Peking duck - (5 lbs)
2 Shallots; minced
2 Thyme sprigs
Salt and pepper
Nonstick cooking spray
1 sm Carrot; minced
8 c Water
1/2 Bay leaf
2 tb Port wine

Instructions

Remove heart, gizzard and neck from duck cavity, and set aside. Cut
along breast bone and against rib cage to remove breasts from duck.
Remove skin from duck breasts. Remove legs from duck and reserve for
another use. Break remaining bones into large pieces and set aside.
Put duck breasts in shallow glass baking dish and rub with 1 minced
shallot, leaves from 1 sprig thyme and salt and pepper to taste. Cover
with plastic wrap and let meat marinate 2 to several hours in
refrigerator.
Spray bottom of 2-quart saucepan with nonstick cooking spray. Add
heart, gizzard and neck to pan to brown all sides over medium-high
heat. Add broken-up bones and brown along with carrot and remaining
minced shallot. Stir in 1 cup water and scrape up any browned bits to
deglaze bottom of pan, then add remaining water. Add remaining thyme
sprig and bay leaf. Bring to boil. Reduce heat and simmer stock about
2 hours. Strain stock and place in small pan. Add Port and reduce to
1/3 cup by cooking over medium-high heat about 10 minutes.
While wine reduces, spray small skillet with nonstick cooking spray
and heat over medium-high heat. Add duck breast to hot skillet and
brown on all sides until meat is cooked through but still pink in
center, 4 to 5 minutes per side. Slice duck breast at an angle and
arrange on plate with drizzle of Port sauce.
Yields 2 servings.

Answer 3

port or pork?