|2 cups||Duck stock|
|¼ teaspoon||Dried rosemary|
|1 pinch||Black pepper|
|6 tablespoons||Butter; softened|
1. Combine all ingredients except butter and reduce over high heat until sauce is reduced to about ⅓ cup.
2. Remove sauce from heat and whisk in butter until thickened. 3. Return the duck breast to the pan at the very end to give duck even more flavor.
TIME INCLS COOKING OF DUCK; USED WITH PREVIOUS RECIPE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .
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