Dried Cherry Quadrupel Sauce
How 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.
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 |
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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.
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Ingredients
Dried Cherry Ingredients:
-
1 cup
cherries, dried such as Dried Tart Montmorency Cherries.
- 1 each tangerine, blood orange, zested and juiced
- 375 ml Quadrupel, such as Rochefort 10, De Struise Brouwers Pannepot, St. Bernardus Abt 12 or other Quadrupel
Goose Stock Ingredients:
- 1 each goose, reserved goose neck, wing tips and organs
- 3 each shallots peeled and sliced
- 1 each carrot, peeled and sliced
- 1/2 bunch thyme, fresh
- 3 cup water cold
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:
- Instead of using a Quadrupel, try a Dubbel, Flanders Red, Kriek or another dark fruit Lambic.
- Add a pinch of cinnamon or ginger with the dried cherries to introduce another layer of flavor.
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