Cassis and balsamic Gastric - Simple Complexity -
This video produced for About.com recipe is my take on a classic French sauce, Gastric. In its most basic form, it is simply a sugar reduction and caramelized vinegar. The modern Gastric is usually a vinegar reduction combined with a certain type of fruit, either fresh or in jams and preserves. The reason for the "simple complexity" in the title is that this sauce is ridiculously easy to do, but the number of possible combinations is practically endless. The complex layers of flavors that can be achieved by mixing different fruits and vinegars is what makes this such a fun sauce make and serve. You can use the exact same technique you see in the video and make a new version every time you use it for the rest of your life. Also, if you have a smoked duck breast laying around, the combination of blackcurrant preserves and aged balsamic vinegar I used was perfect. Enjoy!
