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Cherry sauce for game

A great sauce for roast duck, goose or venison with the flavor of Port wine and five spice powder. East meets West.


2 T cooking fat (duck fat, goose fat or butter)
1⁄2 c broth (giblet stock or chicken broth, warm)
1⁄3 c wine (Port wine)
1⁄2 t five spice (Chinese five spice mix)
  seasoning (salt and ground black pepper to taste)
2 c cherries (washed, stemmed and pitted)
  pan juices (optional, roasting juices)


  1. Heat fat in a pan with the roasting juices.
  2. Add corn starch and mix. Cook for 1 minute.
  3. Add broth, wine and five spice powder. Cook for 5 minutes, stirring now and then.
  4. Season to taste with salt and pepper.
  5. Add cherries and cook for 3-4 minutes more.
  6. Transfer to a sauce boat and serve warm.
Total time
25 minutes
Cooking time
Preparation time
4 servings


If you are no roasting duck or goose, use butter instead of the fat from the bird.

If possible, make a broth with the same meat you are roasting. Use chicken broth otherwise. You can dissolve a stock cube in boiling water to make the broth.

Add 1 tablespoon blackcurrant jelly if using sour cherries.


British cuisine

easy, simmer, fruit
condiments, sauces
British food recipes
Food in Europe