Dried Cherry Quadrupel SauceHow to make Dried Cherry Quadrupel Sauce

The flavors of dried fruit and fowl enhance one another in this Dried Cherry Quadrupel Sauce.  These dried fruit flavors are also found in different beer styles, such as a Belgian Quadrupel.  This sauce uses the complex and malty Quadrupel and builds off it with the addition of dried cherries and a slight fat cutting citrus, that is mixed with a quick stock from the bones of the bird.

This sauce goes well with roasted goose, duck or quail.

Makes: 3 cups

Dried Cherry Quadrupel Sauce Recipe:

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2015 | Issue #106

Check out my other Holiday Feast ideas, menu suggestions and recipes.

Dried Cherry Quadrupel Sauce
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A rich and delicious sauce that highlights the natural flavors of dried fruit found in the Belgian Quadrupel beer style and enhances it with dried cherries and tangerines.
Servings Prep Time
8 guests 5 minute
Cook Time Passive Time
1 1/2 hour 1 hour
Servings Prep Time
8 guests 5 minute
Cook Time Passive Time
1 1/2 hour 1 hour
Dried Cherry Quadrupel Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A rich and delicious sauce that highlights the natural flavors of dried fruit found in the Belgian Quadrupel beer style and enhances it with dried cherries and tangerines.
Servings Prep Time
8 guests 5 minute
Cook Time Passive Time
1 1/2 hour 1 hour
Servings Prep Time
8 guests 5 minute
Cook Time Passive Time
1 1/2 hour 1 hour
Ingredients
Dried Cherry Ingredients:
Goose Stock Ingredients:
Servings: guests
Units:
Instructions
Dried Cherry Directions:
  • In a sealable container, add the dried cherries and citrus zest (saving the juice to finish the sauce). Pour the beer slowly over the top, leaving behind any sediment. Seal the container and allow the cherries to rehydrate. This can be done up to two days in advance.
Goose Stock Directions:
  • Place the reserved goose parts in a medium pot over medium-high heat. Add a touch of oil to lightly coat the bones, and season with salt. Stir until the bones and parts are golden brown and crispy. Add two shallots and the carrot, sautéing until the vegetables are tender, about 8 minutes. Add the thyme and deglaze the pan with enough cold water to cover everything. Bring to a boil, then adjust the heat to a low simmer. The stock should reduce to about a cup after 1 1/2 hours. Strain it and set aside.
To Finish the Sauce:
  • In a clean pot over medium heat, add 2 tablespoons of reserved goose fat and the remaining shallot. Sauté for 4 minutes until transparent, then add the cherry mixture. Let it reduce for a few minutes, then add the goose stock and simmer for another 15 minutes, as the goose re-warms and crisps the skin in the pan.
  • Pour the finished Dried Cherry Quadrupel Sauce over the top of the Holiday Goose, or other roasted fowl and serve.
Recipe Notes

Recipe Variations:

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