Most of you do not know this, in October, I tried out for the Fox Channel “Master Chef” home cooks cooking competition. While, I ultimately did not make it on the show, I did make it to second rounds in New York City mostly in part with this sauce over the foie gras I served. I served it over an apple sage chutney. That will be in another post as I am making this for my family at Christmas.
Next time I try out for a competition show I guess I need to wear a bow tie and tell a sob story, neither of which I did. Live an learn. At least it wasn’t because of my food! They loved the food!
This sauce is great over foie gras, but any pork or meat will suffice as a great vehicle for this sauce – it would even work with dessert.
I will add a picture of the complete dish when I make this in December, but wanted to get the recipe out before Thanksgiving.
1 bottle of ruby port wine
8 cloves of garlic, crushed/smashed
1 large shallot roughly chopped
1 TBS black peppercorns, roughly ground
2 springs Thyme
2 sprigs Oregano
1 TBS Worcestershire Sauce
1 TBS Balsamic Vinegar
1 Bay Leaf
1 TBS butter
Put all (Except the butter) in a sauce pot and bring to a simmer. Let reduce by half (about 20 – 30 minutes). Put a strainer over a clean pot and strain the sauce into the clean pot.
Reduce again by half, you should have about a cup of the sauce left, and add in the butter, whisk well to finish the sauce. Taste. This mixture should be sweet and delicious.
This keeps in the refrigerator for several days. It is best to make the day in advance. It tastes better the next day and total cooking time is close to 2 hours. Use a gentle simmer vs a hard boil to really bring the flavors out of the ingredients.