Categories: Sauces
      Yield: 1 Servings
    1/2 c  Dry white wine
    3/4 c  All-purpose broth
           -OR low-sodium chicken broth
      2 tb Raspberry preserves
           -OR frozen raspberry sauce
           Giblets from roasted duck
           -OR from roasted goose,
           - roughly chopped
    1/2 c  Whipping cream
      1 tb Butter
      2 tb Green peppercorns in water
           - drained
  Raspberries, a member of the rose family, impart a delicious aroma and
  spark of flavor to this creative sauce. It is especially good with
  roast duckling. COMBINE WINE, BROTH, preserves and giblets in a
  saucepan and bring to a boil over medium heat on the stove. Cook
  until liquid is reduced by about 1/2. Add the cream and continue to
  cook until liquid reduces enough to coat the back of a spoon. Remove
  from heat and whisk in the butter. Strain the sauce into a sauceboat
  and discard the giblets. Stir in the peppercorns and serve the sauce
  with the roasted bird. Makes 1 1/2 Cups

search recipes, browse recipes, or see today's recipe

PastryWiz - Chef Jobs - Cake Decorating

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart