RUBY PORT SAUCE
(for Duck, Quail and Hens)
This is a sauce which works extremely well for roast duck, sliced seared duck breast, Cornish hen and quail. The citrus elements tend to combine with the fat in the fowl, which brings out the flavor in the meat tremendously. The result will be a sauce with many layers of flavor, which is mildly spicy. The hot pepper elements are balanced perfectly by the sweet elements in the ingredients list.
If you are sensitive to fresh garlic or hot peppers, wear latex gloves for kitchen work, and don’t touch your eyes! Wash your hands afterwards.
Hardware: Large ceramic bowl, wire whisk, large rubber spatula, Chef’s knife, storage container.
Ingredients:
10 cups prepared orange marmalade: cheap store brands will work fine.
4 cups ruby port wine
2 cups lemon juice
8 jalapenos, seeded and finely minced
8 Tablespoons chili powder
8 Tablespoons soy sauce
4 teaspoons ground cumin
8 finely minced garlic cloves
Procedure:
- Cook the ingredients in a large ceramic bowl in a microwave on High setting for 18 minutes. You may need to do this in increments of two or three minutes if the mixture boils up too high. A Large ceramic bowl should only fill about ¾ full, so boiling over shouldn’t be a problem.
- Allow the mixture to cool to room temperature. It will thicken as it cools
- Store in a one gallon container and refrigerate
Yield: One Gallon
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