Elderberry clusters are always in my freezer on the opening day of waterfowl season, and it seems only natural to me that this sauce goes perfectly with duck breast.
September 01, 2012

Ingredients

  • 1 pound elderberries (de-stemmed)
  • 8 scallions
  • Salt
  • 2/3 cup sherry vinegar
  • 1 cup Michigan maple syrup
  • 1/2 teaspoon grated fresh ginger

Instructions

Place all ingredients into a heavy-bottomed stainless steel pot. Bring to a rolling boil and cook for 5 minutes. Strain through a sieve and return liquid back into the cleaned stainless pot. Return to a boil and cook until desired consistency is reached. It is important to remember that it will thicken once cooled so it’s best to pull it off heat a little early. I prefer it to be slightly syrupy. Spoon hot sauce over sautéed duck breast, served on a bed of fresh basil.

Ingredients

  • 1 pound elderberries (de-stemmed)
  • 8 scallions
  • Salt
  • 2/3 cup sherry vinegar
  • 1 cup Michigan maple syrup
  • 1/2 teaspoon grated fresh ginger
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