Madeira Sauce
Ingredients
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 5 Golden shallots, peeled and slice
- Fresh thyme
- ½ Cup Madeira
- 1 ½ Cups good quality beef stock
- Sea salt and pepper
Method
This is a beautiful sauce to serve on Christmas day which would complement your Roast Turkey, Duck or Pork. Madeira is a sweet full bodied Portuguese wine.
Melt butter with olive oil in a heavy based skillet.
Add sliced shallots and saute until softened and slightly golden.
Season with sea salt and pepper.
Stir in fresh thyme and deglaze with Madeira.
Bring to boil and reduce by half.
Add in beef stock and continue to simmer until sauce consistency.
Roast Duck Fat and Rosemary Potatoes
Ingredients
- 6 Sebago potatoes, peeled and quartered
- 8 - 10 Cloves unpeeled garlic
- 4 Sprigs fresh rosemary
- ½ Cup duck fat
- Sea salt and pepper
Method
Place potatoes on a perforated tray in oven on 100% steam for 20 mins.
Remove from oven and allow to air dry for 10 minutes.
In a heavy base saucepan, melt the duck fat and carefully add the par cooked potatoes, garlic cloves and rosemary.
Cook over a gentle heat, tossing occasionally to evenly coat the potatoes with duck fat.
When starting to turn golden, transfer to a preheated oven 220 degrees and continue cooking until crispy.
Remove from oven and drain any excess duck fat.
Toss in sea salt and pepper.
Spiced Rum, Apple and Cherry Sauce
Ingredients
- 100g Butter
- 100g Brown sugar
- 500g Fresh or frozen pitted cherries
- 3 Granny Smith apples, peeled and cut into large cubes
- 50ml Spiced rum
- 2 Cinnamon sticks
- 2 Star anise
- Fresh thyme
Method
Melt butter in a large saucepan until golden and bubbling.
Stir in the brown sugar and simmer until lightly caramelised.
Add the apple, cherries, cinnamon, star anise and fresh thyme.
Bring to a slow simmer and pour in the spiced rum.
Allow to simmer on stove top until sauce is rich in colour and texture.
Occasionally stir to avoid sticking.
