CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
4 |
Servings |
INGREDIENTS
1/2 |
c |
Duck drippings |
2 |
tb |
Flour; rounded |
1 |
c |
Half and half |
1 |
cn |
(4-oz) sliced mushrooms and juice |
|
|
Garlic salt |
|
|
Worcestershire sauce |
2 |
tb |
Creme sherry |
INSTRUCTIONS
In a medium-sized saucepan, make a roux with 1/2 cup duck drippings and 2
Tablespoons flour, stirring until flour is absorbed. Pour in 1 cup of Half
and Half, 1 can of sliced mushrooms, a dash of garlic salt, 2 dashes of
Worcestershire sauce and 2 Tablespoons of creme sherry. Stir until
thickened. Pour gravy over duck breasts and serve. Yield: Gravy for 4 duck
breasts.
TOM SCHALLHORN
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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