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CATEGORY CUISINE TAG YIELD
Scottish Scottish 4 servings

INGREDIENTS

2 tb Port wine
2 tb Orange marmalade
Mushroom ketchup or mushroom relish; (optional)
Salt; cayenne pepper,
; black pepper

INSTRUCTIONS

(After cooking fowl, to which port wine was added earlier)
Reduce pan juices on stove top with marmalade (& mushroom ketchup/relish).
Serve separately from bird.
Converted by MC_Buster.
NOTES : An unusual but tasty sauce for wild duck, widgeon or teal which
includes a Scottish specialty; marmalade. Try it with Wild duck for a
special occasion.
Converted by MM_Buster v2.0l.

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