Damson Jam Sauce Perfect On Smoked Or BBQ Duck Breast
How a five minute experiment turned into damson jam sauce, now one of my favourite ways to serve duck breast! And don’t worry if you haven’t got damson jam, you can just as easily make it with plum jam or cranberry jam. Duck is the perfect meat to go with any fruity sauce......or should that be the other way round?
How this all cam about was whilst holidaying in France, my wife let me loose at the supermarket and I came back with two beautiful duck breasts and announced that I was going to slap them on the BBQ grill.
So armed with nothing other than what was in the cupboard, my wife “magic’d” up this wonderfully fruity jam sauce that frankly is the perfect accompaniment to any duck whether grilled or smoked.
Add all ingredients into a saucepan and bring it to the boil. Simmer for 15 minutes to allow the sauce to thicken a little and let the chili infuse.
You can see in the picture above that I sliced the duck breast and served a little of the sauce on each slice. In the middle I've got a light salad with the usual plus something that I've found to be unique to France - celeri remoulade. It's basically shredded celeriac in a creamy mustard mayonnaise. absolutely delicious on the plate and well worth a trip to France just to try some!