Chianti And Rosemary Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Sauce | 4 | Servings | |
INGREDIENTS
| 2 | c | Duck stock |
| 1/2 | c | Chianti |
| 1/4 | t | Dried rosemary |
| 1/8 | t | Salt |
| 1 | pn | Black pepper |
| 6 | T | Butter, softened |
INSTRUCTIONS
Combine all ingredients except butter and reduce over high heat until sauce is reduced to about 1/3 cup. Remove sauce from heat and whisk in butter until thickened. 3. Return the duck breast to the pan at the very end to give duck even more flavor. SOGNI DORATI TIME INCLS COOKING OF DUCK; USED WITH PREVIOUS RECIPE From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 152
Total Fat: 17.3g
Cholesterol: 45.8mg
Sodium: 75.1mg
Potassium: 8.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g