Chef Patrick Mitchell's Dried Cherry and Shallot Chutney with Demiglace

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by gmt

wfaa.com

Posted on November 16, 2011 at 8:08 AM

 

Dried Cherry & Shallot Chutney with Demiglace
 
 
Ingredients:
 
2 Tbsp                   Whole Butter
3 oz   (3/8 C)       Minced Shallots
4 oz   (1/2 C)      Dried Cherries - Reconstituted in Port Wine– Chopped
1/2 tsp                     Dijon Mustard
12 oz  (1 1/2 C)     Demi Glace
 
 
 
Method:
 
In a sauce pan, melt 1 Tbsp of the butter and heat until it begins to foam. Add in the minced shallots and sauté them until they become translucent. Add in the dried cherries and the port wine they have been soaking in. Let the port reduce to almost dry and stir in the Dijon mustard and then add in the Demiglace.
 
Let the sauce simmer for a couple minutes then remove from the heat and strain out the cherries and shallots. Reserve the cherry shallot mixture to top the Quail.  Put the Demiglace back on the stove to keep it warm and fold in the last tablespoon of butter. Use the sauce to drizzle over the quail topped with the chutney.

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