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Title: GREEN PEPPERCORN-RASPBERRY SAUCE
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
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