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.
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.
