INGREDIENTS

INSTRUCTIONS

Make the Basic Duck Sauce: Heat oven to 400 degrees. In a large roasting
pan, place reserved neck, wings and giblets. Add the celery, carrot, and
onion to pan and roast until deep brown, about 20 minutes. Remove pan from
the oven. Transfer contents to a medium saucepan. Deglaze roasting pan with
1 cup red wine. Stir well, being sure to loosen any of the bits that have
cooked onto the pan. Set aside. Add tomato paste to the vegetable mixture
in medium saucepan, and stir to combine. Saute over medium heat until paste
begins to color, about 45 to 60 seconds. Add flour, stirring continuously.
Saute until the flour taste has cooked out, about 2 to 3 minutes. Add 1 cup
red wine. Add reduced red wine and bits from the roasting pan. Add chicken
stock and bring to a boil. Reduce heat and simmer until the liquid has
reduced by half, about 35 to 40 minutes. Strain mixture through a fine
sieve into a bowl, and discard solids. (You should have about 1 cup of the
basic sauce) Make the Green Peppercorn Sauce: Combine 1 cup red wine and
shallots in a small saucepan. Cook over medium-high heat until liquid has
almost disappeared, about 5 to 7 minutes. Just before the sauce has
finished reducing, add the crushed green peppercorns. Reduce heat to low
and add heavy cream, brandy, and 1/2 cup Basic Duck Sauce. Stir to combine
and cook until just hot. Remove from heat, adjust for seasonings. Set
aside. Makes 1 1/8 cups.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 1/8 cups"
Per serving: 940 Calories (kcal); 23g Total Fat; (47% calories from fat);
9g Protein; 49g Carbohydrate; 82mg Cholesterol; 5171mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 4
1/2    Fat; 0 Other Carbohydrates
Recipe by: Recipe from Christian Albin
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