Mike Filigenzi wrote:Love the sound of that sauce. A bit sweet, a bit spicy, but not fruity. How would it work with duck?
Never tried the sauce with duck, but if you'll try to make the sauce with duck you should take chicken stock as the basic ingredient.
Today's venison dish was deer loin, cooked at 80°C in the oven with chestnut spaetzle, poppy seeds pesto, black walnuts on a spicy pepper sauce.