| 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 |
pk |
(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.
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”