Recipe Sections
4 - 6
To lightly brown flour, just add flour to hot pan and push around with wooden spoon until colour shows.
Jus (gravy) is the base for this sauce. Make this first.
Jus
1 tblsp butter
1 tblsp plain flour
1/2 cup duck stock
120gm morello cherries
200ml Shiraz
Jus
Heat a tablespoonful of butter in a frying pan until it bubbles and browns, but not until it burns.
Stir in a tablespoonful of lightly browned flour until all is smooth. Gradually pour a 1/2 cup of boiling duck stock into the frypan (or you can use, beef, vegetable or chicken). When the Jus is well mixed, bring to the boil and simmer for 3 - 5 minutes. Set aside.
Soak cherries in a small bowl with the shiraz for 30 minutes. Reduce the shiraz with the cherries by half in a small pan. Add the Jus, bring to the boil and simmer for 2 - 3 minutes.
Season to taste.