Blueberry Chambord Sauce for Duck

This pairs nicely with the marinade posted yesterday. Frozen blueberries can be used but should be completely thawed before use.

  1.5 Cups Duck Stock                                                               1/4 Cup Blueberries

  1/4 Tsp Olive Oil                                                                     1/4 Tsp Salt

  1 Tsp Garlic                                                                             1/4 Tsp Pepper

  2 Tbl Chambord                                                                     

Boil stock until only 1/2 cup remains.

While reducing, heat oil in a small saucepan.  Add the garlic and cook until golden.  Add the chambord and reduce by half.

When both liquids are reduced to the proper amount, combine and add the blueberries.  Simmer for 5 minutes and pour into a blender.  Add salt and pepper and blend carefully until smooth.  Pour through a strainer.