Cherry Madeira Sauce For Poultry
|Duck/Chicken / 4 cornish hens 2 kilogram||5 Pound|
|Chicken broth||250 Milliliter (1 Cup)|
|Madeira wine||50 Milliliter (1/4 Cup)|
|Grated orange rind||1 Teaspoon|
|Orange juice||1 Cup (16 tbs)|
|Pitted sweet cherries||1⁄2 Pound|
|Cherry brandy/Brandy / water 30 milliliter||30 Milliliter (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.
Skim off fat from the juices in the cup and pour into a saucepan.
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.
Dilute to a pleasant pouring consistency with extra broth if necessary.
Carve the bird and pass the sauce separately.