Port and Fig Vinegar Jus
A delicious sauce to serve with Duck Neck Sausages or confit duck.
Category: Sauce, Sauces
Keyword: Duck, Fig Vinegar, Jus
- 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
Place the port and fig vinegar into a pan and reduce until it reaches the consistency of a glaze.
Add the thyme and stock and reduce the liquid by half. Season to taste.
Strain and return to pan and reheat.
Add the butter and whisk through to give it a nice glossy finish.
- Click here to make Fig Vinegar