4.8 from 18 votes
Beer Sauce with Duck
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.
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings: 4 people
Calories: 234 kcal
Course:
Main Course
Cuisine:
Scandinavian
Ingredients
- 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)
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.