The post on Duck Two Ways from yesterday was missing some important information. First, I couldn't remember how Carol prepared her wonderful pork tenderloin. She has filled in the gap in my memory. Directly from her email... "The pork was coated with fennel seeds and cooked in a sauce of fennel,wine, chicken broth, garlic or whatever spices you might choose that would go with the fennel." Yummy! Thanks again Carol.
Frank also had a couple of good suggestions on the Seared Duck in Fig Sauce. As mentioned in the post you may have to reduce the sauce longer than recommended in the recipe to get the right consistency. You could also achieve the consistency you want by using less liquid such as the chicken broth - less liquid to reduce and less time to do so.
His second suggestion is to put the finished duck in a low (200 degree) oven to keep it warm while the sauce is reducing, but don't let it over cook. The duck is best served medium rare - in our opinion.
Quack I Say
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