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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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