| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauce | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 1/4 | c | Flour |
| 1 | c | Chicken bouillon or consomm |
| 3 | Shallots, chopped | |
| 1/4 | c | Sherry |
| 1 | 10-oz quick thaw | |
| raspberries and juice |
INSTRUCTIONS
Melt butter in skillet. Add flour and stir until dissolved. Add chicken bouillon, chopped shallots and 1/4 cup sherry. Cook over medium heat until thickened. Add raspberries and juice. Cook for a few minutes more until raspberries are warm. Pour sauce over duck breasts. This sauce should be the consistency of a medium white sauce. Remove baked duck breasts from duck. Place on bed of rice and cover with raspberry sauce. Use your favorite baked duck recipe or try this with "Moist Tender Duck" for the crockpot (See recipe). Yield: 4 servings. SUSAN K. SCHALLHORN (MRS. TOM) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 365
Calories From Fat: 104
Total Fat: 11.9g
Cholesterol: 30.5mg
Sodium: 38.2mg
Potassium: 1016.9mg
Carbohydrates: 57g
Fiber: <1g
Sugar: <1g
Protein: 8.4g