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shallots and port wine reduction sauce

Port Wine Reduction Sauce


  • Author: Alexandra Stafford
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 2/3 cup

Description

Notes: I make the sauce a day in advance and in the final reducing phase, I only reduce it to about a cup versus a half cup. Then, when I am serving the duck, since it is usually just for my husband and me, I pour about a half cup of the sauce into a sauce pan and reduce that amount to a syrup, which is more than enough for two servings. And then, on a subsequent night, I have more sauce with which to do the same thing. Am I making sense? Please contact me if you have questions.


Ingredients

  • One 750-millilter bottle Ruby Port (I couldn’t find Ruby Port, so I just bought the cheapest port I could find at the grocery store.)
  • 2 shallots, thinly sliced
  • 1/2 cup unsalted homemade or canned low-sodium chicken stock

Instructions

  1. In a heavy medium saucepan, combine the port and shallots and bring to a gentle boil over moderately low heat. Cook until the port has reduced to 1 cup, about 30 minutes.
  2. Strain into a small saucepan and add the chicken stock. Bring to a boil, reduce the heat to a simmer, and cook until reduced to about 1/2 to 2/3 cup, about 15 minutes longer. Serve hot.

The sauce will keep up to 1 month refrigerated in a tightly closed jar.


  • Category: Sauce
  • Method: Stovetop
  • Cuisine: French

Keywords: port, wine, sauce, reduction, shallots