Monday, October 11, 2010

Wine Fig Sauce

In planning my dinner party menu, I knew I needed a sauce to accompany the duck. I was trying to stick with a late summer-early fall theme and thought figs, since they are a favorite of mine.

I'm not a huge fan of fruits being used in savory dishes, so adding wine and stock help balance this without making it a sweet sauce.

1 carrot
1/2 small onion
1 stalk celery
olive oil
salt and pepper
1/2 bottle red wine
3-4 cups vegetable stock
2 cups figs, quartered (fresh or dried)
2 Tbsp butter

Begin by mincing the carrot, onion, and celery to make a mirpoux. Cook in olive oil with salt and pepper until soft. Add the red wine and reduce. Add the stock and figs, continuing to reduce, stirring in more stock as needed.

A few minutes before serving, whisk in the butter to finish the sauce and give it a nice sheen.


April@The 21st Century Housewife said...

I love figs, and I love the sound of this sauce. What a great accompaniment not only to your duck, but I can imagine this with pork or even chicken. Great recipe :)

Laura said...

We never get fresh figs up here!! Boo! I'm getting some next time I go to San Francisco :) Thanks for linking up, now I'm back I hope to be more regular!