Beer Sauce with Duck

Name: Beer Sauce with Duck
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 people
Ingredients: 1 1/2 pounds duck breasts; 1 cup dark; 1 small onion; 1 bay leaf; 2 teaspoons peppercorns; 5 juniper berries; 2 teaspoons salt; 2 tablespoons beer vinegar or malt vinegar; 1 tablespoon duck fat; 3 cups duck stock or beef stock; A handful of currants; Smoked Salt

User Reviews

4.8

18 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings
4 people
Calories
234 kcal
Course
Main Course
Cuisine
Scandinavian

Beer Sauce with Duck

Elizabeth Hodge

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I used mallard breasts, preserved currants and a German weizenbock for this recipe, but you can substitute in what you have available. Domesticated duck, goose, or whatever -- but it needs to be a little fatty to balance out the sauce. I've already mentioned what sort of berries would work as alternates, and as for beer it just needs to be dark and malty, not hoppy.

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Ingredients

Servings

1 1/2 pounds duck breasts
1 cup dark, malty beer
1 small onion, minced, about 3/4 cup
1 bay leaf
2 teaspoons peppercorns
5 juniper berries, smashed
2 teaspoons salt
2 tablespoons beer vinegar or malt vinegar
1 tablespoon duck fat, lard, butter or cooking oil
3 cups duck stock or beef stock
A handful of currants, lingonberries, cranberries or some other, tart berry
Smoked Salt (optional)

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Instructions

In a lidded container large enough to hold all the duck breasts in one layer, stir together the beer, onion, bay leaf, peppercorns, juniper berries, salt, and beer or malt vinegar. Add the duck breasts skin side up. Ideally, you keep the skin out of the marinade; this will help it crisp better later. Cover and refrigerate for at least 1 hour and up to overnight.
Remove the duck breasts from the marinade and pat dry with paper towels. Pour the marinade in a pot with the 3 cups of stock and turn the heat to high. You want to boil this down 10 about 1 1/2 cups, for the pan sauce.
While the marinade is boiling, heat the duck fat in a large sauté pan set over medium-high heat. Sear the duck breasts in the usual way, and set on a cutting board to rest.
Taste the sauce as it boils down so it doesn't get too salty; store-bought broths and stocks can be really salty, and you don't want to ruin your sauce. It will be a little bitter -- that's the beer. Once the salt content is to your liking, turn off the heat and adjust with a little more beer vinegar.
To serve, slice the duck breast and salt it with the smoked salt. Pour some of the sauce down on the plate, top with the duck and toss a handful of berries on the plate. Serve with dark, crusty bread or with mashed root vegetables or potatoes.

Nutrition Information

Show Details

Calories 234kcal (12%) Carbohydrates 8g (3%) Protein 27g (54%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 90mg (30%) Sodium 1588mg (66%) Potassium 721mg (21%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 60IU (1%) Vitamin C 9mg (10%) Calcium 34mg (3%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 234 kcal

% Daily Value*

Calories	234kcal	12%
Carbohydrates	8g	3%
Protein	27g	54%
Fat	8g	12%
Saturated Fat	3g	15%
Cholesterol	90mg	30%
Sodium	1588mg	66%
Potassium	721mg	15%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	60IU	1%
Vitamin C	9mg	10%
Calcium	34mg	3%
Iron	6mg	33%