Cherry Madeira Sauce For Poultry
|Duck/Chicken / 4 cornish hens||5 Pound|
|Chicken broth||1 Cup (16 tbs)|
|Madeira wine||1⁄4 Cup (4 tbs)|
|Grated orange rind||1 Teaspoon|
|Orange||1 , juiced|
|Pitted sweet cherries||3⁄4 Pound|
|Cherry brandy/Brandy / water||2 Tablespoon|
Roast duck, chicken or hens, stuffed or unstuffed in the usual way.
When thigh of the leg moves freely, lift out of the pan and keep hot.
Scrape all the pan juices into a glass measuring cup.
Rinse the pan with the broth to dissolve brown bits.
If using plastic film, pour fat and juices into the cup and reserve broth until later.
Skim off fat from the juices in the cup and pour into a saucepan.
Add broth, Madeira, grated rind, orange juice and cherries.
Simmer 5 minutes.
Add cornstarch mixed smoothly with the brandy.
Cook and stir until clear.
Taste for seasoning.
For sweeter sauce add 1 or 2 tablespoons red currant jelly or a little sugar.
Dilute to a pleasant pouring consistency with extra broth if necessary.
Carve the bird and pass the sauce separately.