Cherries and Port Wine Sauce

Cherries and Port Wine Sauce for Duck

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Prep Time 5 mins
Cook Time 7 mins
Course Main Course
Servings 2

Ingredients
  

  • 2 TBSP Duck Fat
  • 1/4 Cup Shallots, diced. About 1 large.
  • 1 TBSP Unsalted Butter, Cold
  • 1/2 Cup Chicken Stock, low sodium or no salt
  • 2 TBSP Tawny Port
  • 1 TBSP Honey, Orange Blossom if possible.
  • 8-10 Whole Cherries, sweet, frozen, thawed or fresh.

Instructions
 

  • Using the pan you cooked your duck in, leave 2 TBSP of duck fat, add the shallots and stir over medium heat for 30 seconds.
  • Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
  • Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.

Notes

Wines that go well with this are medium bodied reds. A Spanish Rioja for example. 
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Friday Night Cocktails: New Orleans

Sazerac
This boozy, bitter and sweet New Orleans' classic was created in the 1800s.
Check out this recipe
Cask Aged Vieux Carre
Add depth and complexity to your favorite cocktails by aging them in an oak barrel. Vieux Carre, Boulevardier and Negroni are all great cocktails that benefit from oak cask aging.
Check out this recipe
Cajun Jambalaya
An easy meal to prepare in one pot.
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Cask Aged Vieux Carré

Cask Aged Vieux Carre

Add depth and complexity to your favorite cocktails by aging them in an oak barrel. Vieux Carre, Boulevardier and Negroni are all great cocktails that benefit from oak cask aging.
No ratings yet
Prep Time 5 mins
Cook Time 7 d
Course Drinks
Servings 22

Equipment

  • Cured 2 Liter Oak Barrel
  • 2.5 Liter Pitcher
  • Measuring Cup
  • Funnel

Ingredients
  

Cask Aging

  • 22 oz High Proof Rye Whiskey 100 proof
  • 22 oz Cognac
  • 22 oz Sweet Vermouth
  • 5 oz Benedictine

Serving

  • 2 dashes Peychaud's Bitters
  • 2 dashes Angostura Bitters
  • Lemon Twist

Instructions
 

Cure the Barrel

  • If this is the first time you used your barrel, you want to make sure it is properly cured. Curing expands the wood and prevents leaking. It is important to not rush this process.
  • Rinse out your barrel three or four times to get any loose charred wood debris out.
  • Fill your barrel full of HOT water and insert bung. Set the barrel with spigot end up while curing.
  • Keep it full of water for 5-7 days. If still leaking after 7 day use some barrel wax to seal leaks.

Aging

  • Pour your liquor into barrel. DO NOT age bitters or juices. These should be added just before serving. Bitters will over power the cocktail and juices will go bad.
  • The age of your barrel will determine the length of aging. The new the barrel the less time it takes to impart the flavors. Taste regularly for flavor preference.

Bottling

  • Once the cocktail reaches your flavor preference, pour it out and store in bottles. Fill bottles to the top to prevent too much air from accessing the cocktail.

Storing Your Barrel

  • You never want to barrel to dry out. Store with water or start aging another batch of liquor. Don't let water sit for more than 14 days, as mold may be to develop.

Serving Vieux Carre

  • Stir 3 oz of Aged Vieux Carre on ice with bitter. Strain over ice and garnish with a lemon twist.
Keyword barrel aging, cask aging
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Sazerac

Sazerac

This boozy, bitter and sweet New Orleans' classic was created in the 1800s.
No ratings yet
Cook Time 5 mins
Course Drinks
Servings 1

Equipment

  • Mixing Glass
  • Mixing Spoon
  • Cocktail Strainer
  • Old Fashioned Glass

Ingredients
  

  • Absinthe
  • oz Rye Whiskey
  • ½ oz Cognac
  • 1 tsp Demerara Syrup 2 parts Demerara sugar to 1 part water
  • 4 dashes Peychaud's Bitters
  • 1 dash Angostura Bitters
  • 1 Lemon Twist

Instructions
 

  • Rinse a rocks glass with absinthe and dump.
  • Stir liquor and bitters over ice, then strain into glass.
  • Squeeze the lemon twist over the drink and discard.
Keyword absinthe, cognac, New Orleans, rye whiskey, sazerac
Tried this recipe?Let us know how it was!

Friday Night Cocktails: Cherries Wild

Cherry Thistle
Scotch adds a beautiful smokiness to this lovely twist on a traditional whiskey sour.
Check out this recipe
Cherryberry Cherub
Your sweetheart will love this sweet and tart cherry and raspberry cocktail.
Check out this recipe
Cherryberry Cherub
Cherries and Port Wine Sauce for Duck
Check out this recipe
Cherryberry Cherub

Cherryberry Cherub

Cherryberry Cherub

Cherryberry Cherub

Your sweetheart will love this sweet and tart cherry and raspberry cocktail.
No ratings yet
Cook Time 5 mins
Course Drinks
Servings 1

Equipment

  • Muddler
  • Cocktail Shaker
  • Cocktail Strainer
  • Fine Mesh Strainer
  • Coupe Glass

Ingredients
  

  • 7 Fresh Raspberries
  • 2 oz Vodka
  • ¾ oz Orange Liqueur
  • ½ oz Cherry Heering Liqueur
  • ½ oz Fresh Squeezed Lemon Juice
  • 3 Fresh Raspberry Garnish

Instructions
 

  • Muddle fresh raspberries in shaker.
  • Add vodka, orange liqueur, lemon juice and Cherry Herring and shake with ice.
  • Double strain into a chilled Coupe Glass and garnish with 3 raspberries.
Keyword cherry heering, orange liqueur, vodka
Tried this recipe?Let us know how it was!