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Food & Entertaining

Duck Liver Mousse Cumberland Sauce

Author: Chef Allan Schanbacher
Issue: December, 2008, Page 212
Makes 1 1/2 cups

12 ounces red currant jelly
2 tablespoons chopped shallots
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon freshly grated ginger
1 teaspoon dry English mustard
1/2 cup port wine or hearty red wine
2 tablespoons orange juice
1/2 teaspoon salt
1 teaspoon cracked black pepper

Photo by Werner Segarra
 
In a medium or 1-quart saucepan over medium heat, melt red currant jelly. Add shallots, orange and lemon zests and freshly grated ginger. Mix mustard in wine; add to currant jelly. Add orange juice, salt and pepper; simmer 8 to 10 minutes. Remove from heat and let cool. Store in an airtight jar in the refrigerator 4 to 6 weeks.

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