Cherry-Port Gastrique
A sweet-tart caramel-based reduction with ruby port, cherries, and shallot — classic partner for duck.
- sugar½ cup
- water2 tbsp
- red wine vinegar¼ cup
- ruby port¾ cup
- chicken stock½ cup
- cherries, pitted and halved1 cup
- shallot, minced1 small
- thyme1 sprig
- cold butter, cold1 tbsp
- 1
Combine the sugar and 2 tbsp water in a saucepan over medium heat. Cook without stirring until the caramel reaches a deep amber color.
medium - 2
Carefully add the red wine vinegar (the caramel will seize and sputter). Then add the minced shallot, ruby port, chicken stock, cherries, and thyme sprig. Stir to dissolve the caramel.
medium - 3
Simmer over medium heat for 12–15 minutes, stirring occasionally, until the sauce is reduced and syrupy.
medium - 4
Remove from heat. Discard the thyme sprig. Swirl in the cold butter until emulsified and glossy.
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