chianti and rosemary sauce

Categories
Sauce
Yield
4 Servings
MeasureIngredient
2 cups Duck stock
½ cup Chianti
¼ teaspoon Dried rosemary
⅛ teaspoon Salt
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.

SOGNI DORATI

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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