Plum sauce for duck
Description
Universal dressing for salads and hot dishes. Many home cooks prepare fruit and vegetable preserves in summer, storing them in the freezer. If you freeze plums for compote, I suggest making a delicious sauce for duck or any other meat from them as well.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Thaw the plum beforehand.
- 2
Step 2
Remove the pits from the plums, transfer the flesh to a blender, and blend until smooth.
- 3
Step 3
Transfer the plum purée to a saucepan with a thick bottom, place over low heat and begin reducing for about 20 minutes. Stir constantly to prevent burning.
- 4
Step 4
After some time, add salt, sugar, ground coriander (I prefer it in seeds), your favorite tomato sauce, and a little ground pepper for aroma to the puree. You can also add hot pepper to taste. Simmer over low heat for another 10 minutes. I recommend adding sugar gradually and tasting the sauce, adjusting according to your preference.
- 5
Step 5
Add the minced garlic last and cook for the final 10 minutes.
- 6
Step 6
The finished sauce can be strained through a sieve to make it smoother, or left as is, in which case it will resemble ajika. Transfer the sauce into sterilized jars and store in the refrigerator; it tastes and keeps very well.