I found this recipe as a recommended sauce for venison. I've not tried it on deer, but I dearly love it on duck. I think the trick for getting the sauce thick enough is to let the base reduce down before adding the cream.
Ingredients
For Duck Breast:
2 Duck Breast
Salt
Pepper
Dried Thyme
For Sauce:
1/2 cup Duck Broth, Reserved from Sous Vide bag
1/8 cup Brandy
1 1/2 tsp Dried Juniper Berries
1 tbsp Red Currant Jelly
1/4 tsp Dried Thyme
1/4 cup Heavy Cream
Ground Black Pepper
Mise en Place
Take frozen duck breast out of it's air tight plastic bag, season heavily with salt, pepper, and thyme. Then reseal it in a sous vide bag. (I always feel silly unwrapping the duck just to reseal it a minute later... but the extra seasoning is worth it.) I often do this the day before and let the duck breast defrost in the fridge over night.
Place duck breast in sous vide at 360 degree F for 5-6 hours (a bit longer if still completely frozen).
Method
Once duck is done cooking take out of sous vide and reserve broth for sauce. My experience is two duck breast make about 1/2 cup of broth. Sear duck breast in a hot skillet. Remove breasts and deglaze pan with brandy. When brandy has mostly cooked off, add broth, thyme, jelly, and juniper. Reduce by half. Add cream and continue reducing until sauce thickens to desired consistency. Taste and adjust for salt and pepper.
Pour over duck and serve.
