Recipe Sections
4 - 6
Jus (gravy) is the base for this sauce.
Jus
1 tblsp butter
1 tblsp plain flour
1/2 cup duck stock
120gm dried figs
200ml port
1 tblsp brown sugar
1 tblsp balsamic vinegar
250ml Jus
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. Pour into the frying pan gradually, a 1/2 cup of boiling duck stock (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 figs with port in a small bowl for 30 mins. Take figs out from port and roughly slice, add the port and figs to a small pan and reduce by half. Then add balsamic, sugar and jus and bring to the boil. Simmer for 5 minutes. Season to taste.