Port Sauce

Name: Port Sauce
Total time: PT0D0H0M
Yield: makes 2 Cups
Ingredients: Goose (or other fowl) giblets, minus liver; 4 stalks celery; 3 cloves garlic, peeled; 1 large onion, chopped; 4 sprigs fresh parsley; 1 cup ruby port; Salt and freshly ground black pepper

Serves
makes 2 Cups

SAVEUR

This classic sauce for roasted goose or other fowl thickens opulently as it cooks by slow reduction, not with flour or cornstarch.

Ingredients

Goose (or other fowl) giblets, minus liver
4 stalks celery
3 cloves garlic, peeled
1 large onion, chopped
4 sprigs fresh parsley
1 cup ruby port
Salt and freshly ground black pepper

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Instructions

Step 1

Place giblets, celery, garlic, onions, parsley, and 6 cups water in a saucepan. Bring to a boil, reduce heat, skim foam off top, then simmer for 2 hours. Strain, reserving stock. Finely chop giblets and set aside.

Step 2

Place roasting pan with drippings over medium heat. Tilting the pan, skim fat from juices with a large spoon. Scrape particles on bottom of pan to loosen. Add port and stock to deglaze pan, then reduce over high heat, stirring, for about 15 minutes or until slightly thickened. Adjust seasoning to taste.

Place giblets, celery, garlic, onions, parsley, and 6 cups water in a saucepan. Bring to a boil, reduce heat, skim foam off top, then simmer for 2 hours. Strain, reserving stock. Finely chop giblets and set aside.
Place roasting pan with drippings over medium heat. Tilting the pan, skim fat from juices with a large spoon. Scrape particles on bottom of pan to loosen. Add port and stock to deglaze pan, then reduce over high heat, stirring, for about 15 minutes or until slightly thickened. Adjust seasoning to taste.