| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Sauces | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Dry white wine |
| 3/4 | c | All-purpose broth OR low-sodium chicken broth |
| 2 | tb | Raspberry preserves OR frozen raspberry sauce |
| Giblets from roasted duck OR from roasted goose, roughly chopped | ||
| 1/2 | c | Whipping cream |
| 1 | tb | Butter |
| 2 | tb | Green peppercorns in water drained |
INSTRUCTIONS
Raspberries, a member of the rose family, impart a delicious aroma and spark of flavor to this creative sauce. It is especially good with roast duckling. COMBINE WINE, BROTH, preserves and giblets in a saucepan and bring to a boil over medium heat on the stove. Cook until liquid is reduced by about 1/2. Add the cream and continue to cook until liquid reduces enough to coat the back of a spoon. Remove from heat and whisk in the butter. Strain the sauce into a sauceboat and discard the giblets. Stir in the peppercorns and serve the sauce with the roasted bird. Makes 1 1/2 Cups ~-- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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