| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Scottish | Scottish | 4 | servings | |
INGREDIENTS
| 2 | tb | Port wine |
| 2 | tb | Orange marmalade |
| Mushroom ketchup or mushroom relish; (optional) | ||
| Salt; cayenne pepper, | ||
| ; black pepper |
INSTRUCTIONS
(After cooking fowl, to which port wine was added earlier) Reduce pan juices on stove top with marmalade (& mushroom ketchup/relish). Serve separately from bird. Converted by MC_Buster. NOTES : An unusual but tasty sauce for wild duck, widgeon or teal which includes a Scottish specialty; marmalade. Try it with Wild duck for a special occasion. Converted by MM_Buster v2.0l.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”