Duck Fat Caramel Sauce
There's a fantastic little restaurant in Portland, Maine called Duck Fat. They serve an amazing duck fat caramel milkshake, an exquisite combination of sweet and savory, and this sauce is inspired by that milkshake. Use it to make a caramel milkshake of your own, or drizzle it over vanilla ice cream, an apple or pear tart, or a flourless chocolate cake--or you can just eat it with a spoon straight from the container, as we might admit to doing.
3/4 cup sugar
1 tablespoon light corn syrup
6 tablespoons water
1/2 cup heavy cream
1 tablespoon Graisse de Canard Gold®
In a medium saucepan, stir together the sugar, corn syrup, and water. Cook over medium heat until the sugar dissolves. Increase to high heat and cook the mixture until it is amber in color, swirling the mixture in the pan occasionally.
Immediately remove the saucepan from the heat and stir in a few tablespoons of the cream. Let the caramel bubble and subside and slowly add the rest of the cream, whisking to blend. Whisk in the Graisse de Canard Gold®.
Let the sauce cool a bit before serving. (It can be made in advance and stored in the refrigerator and should be reheated gently when you're ready to serve it.)
Salted Duck Fat Caramel Sauce: for an even bigger hit of savory-sweet flavor, whisk in a scant 1/2 tablespoon of kosher salt after adding the Graisse de Canard Gold®.