| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Scottish | Scottish | 4 | Servings | |
INGREDIENTS
| 2 | T | Port wine |
| 2 | T | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 25
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.6mg
Potassium: 6.4mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: 6g
Protein: <1g