½ large onion (or 1 small onion), chopped
1 tablespoon avocado oil
1 500 ml bottle ruby port (2 cups)
2 cups vegetable broth
1 cup dried figs, coarsely chopped
2 whole star anise
2 tablespoons ghee
1 tablespoon balsamic vinegar
Salt and pepper to taste
Sautee onions in oil in a large frying pan over medium heat until soft, about 6 minutes. Add port, broth, figs, and star anise. Boil over medium-high heat, stirring occasionally, until the liquid is reduced by a third, about 20 minutes. Remove and discard the star anise. Puree mixture in a blender until smooth. Pour back into pan over low heat and whisk in ghee and vinegar. Add salt and pepper to taste. If sauce is too thick, add a bit more broth to thin. Serve hot.
★★★★★ 5 out of 5 stars—Best ever!
This sauce is perfect over roasted pastured chicken, duck, and even a leg of lamb. To jazz up the sauce, add drippings from your roasted meat directly to the heated prepared sauce, stir it up, and top the meat with it. If you’re feeling a little crazy, add a drizzle over a dressing-coated, tossed chopped salad. It’ll lend a beautiful balance of flavors to your salad.