Armagnac Sauce

Roast garlic, bacon, shallot, carrot and celery in olive oil until golden brown. Add a little sugar so that everything together caramelizes slightly. Then dust with a little flour, add paradeis pulp and stew briefly. Pour in wine and cook it. Then pour the stock and add the rosemary sprig and simmer everything together with the lid closed for about 20 minutes. Pour through a sieve and cook the sauce in the open saucepan to taste. Before serving, stir in the Armagnac and the grapes and season to taste.

It goes very well with roast duck or guinea fowl breast.

ml

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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