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Chef Bogartz of the Copper Cellar makes a Spring strawberry sauce for duck.

This sauce is a simple celebration of springtime local ingredients!

1 pint capped strawberries

1/4 c. local honey

2 T. Balsamic vinegar

2 T. chopped fresh mint

2 T. cornstarch dissolved in 1/2 c. cold water

1. In a small skillet quickly cook over medium heat, the first 3 ingredients

2. Combine cornstarch & water to make a smooth paste and stir into strawberries. Bring mixture to a boil and remove from the heat.

3. Fold fresh mint into cooling strawberries

Sauce is a perfect accompaniment to a variety of rich proteins (such as game or pork).

Presented by Bruce Bogartz, Copper Cellar restaurants

Date: 3/13/2014

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