Port & Fig Vinegar Jus

Port and Fig Vinegar Jus

  • Servings: makes approximately 1/2 cup
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A delicious sauce to serve with Duck Neck Sausages or confit duck.


  • 250 ml duck stock
  • 100 ml Fig Vinegar
  • 100 ml port
  • Salt & freshly ground black pepper
  • 2 sprigs of thyme
  • 1 tbs butter, chilled and diced


  1. Place the port and fig vinegar into a pan and reduce until it reaches the consistency of a glaze.
  2. Add the thyme and stock and reduce the liquid by half. Season to taste.
  3. Strain and return to pan and reheat.
  4. Add the butter and whisk through to give it a nice glossy finish.

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