Melt 1 Tbsp. of butter in a small sauce pot. Add minced shallots and cook until translucent.
Halve muscadines and deseed them. Then, combine all remaining ingredients to the pot, excluding butter, and cook until muscadines are soft.
Purée sauce and strain through a fine sieve.
Add additional butter using residual heat from the sauce to slowly melt, which adds a nice gloss to the sauce’s finish.
“The muscadine gastrique blends sweet and sour to give a crispness and added flavor. It can brighten a chicken breast or cut through the fatty, almost spicy flavor that duck can have.” – Sara White, Chef