Normandy-Style Pan Sauce
This fragrant sauce is made with apples, apple brandy, cider, mustard, and cream, all brought together by our rich roasted chicken stock. It's classic paired with pork, but equally delectable with veal or chicken.
1 tablespoon Graisse de Canard Gold® or unsalted butter
1 medium onion, thinly sliced
1 large or 2 small apples, peeled, cored, and thinly sliced
1/4 cup Calvados or other apple brandy
2 teaspoons Glace de Poulet Gold® dissolved in 1 cup hot wate
1/3 cup apple cider
2 teaspoons grainy mustard
1/3 cup heavy cream
1 tablespoon chopped fresh sage or thyme
Salt and ground black pepper
Melt the Graisse de Canard Gold® in a shallow pan over medium heat (preferably the same pan you used to cook the meat or poultry for which you're making the sauce), scraping up any browned bits from the pan. Add the onions and cook until they're softened, about 5 minutes. Add the apple slices and sauté for another 2 minutes.
Pour in the brandy and simmer until it has almost evaporated. Add the dissolved Glace de Poulet Gold®, cider, mustard, and cream and bring the mixture to a rapid simmer. Cook until the sauce has reduced to the consistency you want. Stir in the chopped sage or thyme and season the sauce to taste with salt and pepper.