Creamy chestnut sauce
For 4 people
Ingredients · Servings 4
- 2 shallots
- 200g chestnuts, vacuum-packed or frozen, thawed
- 50 g Butter
- 1-2 tsp sugar
- 1-2 tablespoons orange juice
- 100 ml each of white port, sherry and Madeira
- 300 ml strong duck stock (jar)
- 200 ml Stage
- 1 pinch of cinnamon
- Salt, freshly ground pepper
Method · 40 min
- Peel the shallots. Slice the shallots and chestnuts, and sauté them with sugar in melted butter in a pan over medium heat for 2-3 minutes.
- Then deglaze with port wine, sherry and Madeira and reduce the mixture by one third over medium heat.
- Now add the duck stock and cream and reduce everything by another third.
- Finally, purée as finely as possible with an immersion blender and pass through a sieve. Season the sauce with salt, pepper, a pinch of cinnamon, and a squeeze of orange juice.
shallots
- 200 g
Chestnuts vacuum-packed or frozen, thawed
- 50 g
orange juice
- 300 ml
rich duck stock (jar)
- 200 ml
Scene
1 Msp.