Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Dry white wine
3/4 c All-purpose broth
-OR low-sodium chicken broth
2 tb Raspberry preserves
-OR frozen raspberry sauce
Giblets from roasted duck
-OR from roasted goose,
- roughly chopped
1/2 c Whipping cream
1 tb Butter
2 tb Green peppercorns in water
- drained
Raspberries, a member of the rose family, impart a delicious aroma and
spark of flavor to this creative sauce. It is especially good with roast
duckling.
COMBINE WINE, BROTH, preserves and giblets in a saucepan and bring to a
boil over medium heat on the stove. Cook until liquid is reduced by about
1/2. Add the cream and continue to cook until liquid reduces enough to coat
the back of a spoon. Remove from heat and whisk in the butter. Strain the
sauce into a sauceboat and discard the giblets. Stir in the peppercorns and
serve the sauce with the roasted bird.
Makes 1 1/2 Cups
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