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