| 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.
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