Tender: Volume II, A cook's guide to the fruit garden
Roast Duck with Damson Ginger Sauce
Page 838
Cuisine: Fusion | Course Type: Main Courses
(1 review)
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Sovay from Northern England,
Strictly speaking this is just a review of the sauce, which I had with a sauteed duck breast rather than a whole roast duck. I liked it a lot - intense and quite sharp with a slight citrus overtone from the fresh ginger. I'm puzzled by the quantity, though - 2lb of damsons would make a lot of sauce, and this is not the kind of sauce one wants a lot of. I made 1/6 of the amount and am pretty sure this would be enough for a whole duck - I now have plenty stashed in the freezer and am planning to try it with pork and possibly lamb.
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