| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Sauce |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Duck stock |
| 1/2 |
c |
Chianti |
| 1/4 |
ts |
Dried rosemary |
| 1/8 |
ts |
Salt |
| 1 |
pn |
Black pepper |
| 6 |
tb |
Butter; softened |
INSTRUCTIONS
1. Combine all ingredients except butter and reduce over high heat until
sauce is reduced to about 1/3 cup.
2. 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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