Sorghum Glazed Duck

From Sebastian Carosi, Executive Chef, Sebasco Harbor Resorts

by C&RB Staff (editor@clubandresortbusiness.com)
July 2008
 

3 Cups Sorghum (from muddy pond sorghum, TN)
½ Cup Blackstrap Molasses
¼ Cup Organic Apple Cider Vinegar (Braggs)
2 Tbsp. Kosher Salt
2 Tbsp. Cracked Pepper
½ Tsp. Ground Allspice
3 Tbsp. Micro Planed Fresh Ginger
4 Juniper Berries (crushed)
2 Tbsp. Thyme Leaves
3 Tbsp. Worcestershire Sauce
3 Tbsp. Spicy Mustard
2 Tbsp. Stone Ground Country Mustard
¼ Cup Balsamic Vinegar

*Combine all ingredients in a saucepan and simmer
for 15 minutes. Let sit @ room temp,
strain out big herbs & spices.

*Keep refrigerated when not being
used to glaze items.

*this glaze is best served over a pan roasted barnyard duck breast or as a glaze
for chicken, vermont country quail or ring neck pheasant.