Dried Cherry Quadrupel Sauce
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 |
| 8guests | 5minute |
| Cook Time | Passive Time |
| 1 1/2hour | 1hour |
|
|
Ingredients
Dried Cherry Ingredients:
-
1cup
cherries, driedsuch as Dried Tart Montmorency Cherries.
- 1each tangerine, blood orange,zested and juiced
- 375ml Quadrupel,such as Rochefort 10, De Struise Brouwers Pannepot, St. Bernardus Abt 12 or other Quadrupel
Goose Stock Ingredients:
- 1each goose,reserved goose neck, wing tips and organs
- 3each shallotspeeled and sliced
- 1each carrot,peeled and sliced
- 1/2bunch thyme, fresh
- 3cup watercold
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.