Satsuma & Dried Cherry Gastrique

Category: Sauces, Butters and Dressing
Serving Size:

  • 1/8 cup sugar
  • 1/2 tablespoon light corn syrup
  • 1/4 cup water
  • 1/2 cup red wine vinegar
  • 1 cups satsuma juice,
  • 3 1/2 satsumas
  • 1 star anise pods
  • 1 quarts duck stock
  • 1/2 quart veal stock
  • 1/4 cup soy sauce
  • 1 cups dried cherries
  • 1 teaspoon blonde roux, if necessary

In a sauce pot, make a caramel. Add the sugar, syrup and water. Set over high heat and leave the pot alone -- do not swirl the contents. Let cook until an dark amber caramel is reached. Remove the pot from the heat, and immediately pour in the vinegar. Vinegar will boil and splash right away. Return pot to the heat. Let vinegar cook and reduce some. Heat the satsuma juice separately and maserate the dried cherries in the juice. Strain. Add strained juice to the sauce pot. Add the star anise, stocks, and soy sauce. Bring to a boil and skim off all fat and impurities. Turn down heat and let sauce slowly reduce. Reduce sauce to 3 cups. Check consistency. Add a little blonde roux, if needed. Simmer. Remove from heat, strain, add cherries and chill


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