Maple Mustard Pan Sauce
The smoky sweet flavor of maple syrup combines with zesty whole-grain mustard to make a simply perfect sauce for sautéed or roasted pork, duck, or chicken.
1 tablespoon unsalted butter or Graisse de Canard Gold®
1/2 cup diced onion
2 tablespoons bourbon (or dark rum)
2 tablespoons pure maple syrup
1-2 tablespoons grainy mustard (to taste)
1 tablespoon chilled unsalted butter
Salt and ground black pepper
Melt 1 tablespoon of unsalted butter or Graisse de Canard Gold® in a medium saucepan over medium heat (preferably the pan you used to cook the meat or poultry for which you're making the sauce), scraping up the browned bits. Add the onion and cook until it is soft and translucent, about 5 minutes.
Stir in the diluted Glace de Poulet Gold®, bourbon, and maple syrup. Bring the mixture to a boil and cook until the liquid is reduced to 3/4 cup.
Stir in the mustard, then remove the pan from the heat and whisk in 1 tablespoon of chilled butter. Season to taste with salt and pepper.