Damson sauce

Damson sauce is excellent with duck (wild or domesticate) and pork.  This recipe is enriched with port which not only provides a hint of alcohol but also gives a touch of sweetness – just enough to take off the extremes of the tartness.  The arrowroot and the butter produce an elegant “shiny”  sauce.

Preparation Time: 20 Mins

Cooking Time: 30 Mins

Total Time: 50 Mins

Ingredients

For 2 servings…

1                    Shallot  - chopped finely         

10 cl               Port          

230 gms           Damsons    

10 cl               Stock        

1 tsp               Arrowroot  

30 gms            Butter       

                     Pepper      

                     Salt          

Method

Summer the shallot in a tablespoon of port until it is soft.  Add the damsons to the pan and cook gently until they are soft.  Take off the heat and remove the stones.  One way of doing this is to use a flat slotted spoon or skimmer to lift up some of the cooked damsons and then to use a teaspoon to pick out the stones.  Keep repeating until there are definitely or probably not stones remaining.

Add the remaining port (less 2 tbs) and the stock to the damsons.  Boil steadily until the volume has reduced to about half.

Mix the arrowroot with the last of the port and add this to the sauce.  Whilst stirring, cook until the sauce thickens up.  Then stir in the butter in small knobs.  Season to taste.  Serve.