| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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