Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Dry white wine |
¾ cup | All-purpose broth -- OR |
\N \N | Low-sodium chicke |
2 tablespoons | Raspberry preserves -- OR |
\N \N | Frozen raspberry |
\N \N | Giblets from roasted duck -- |
\N \N | OR from roasted goos |
\N \N | Roughly chopped |
½ cup | Whipping cream |
1 tablespoon | Butter |
2 tablespoons | Green peppercorns in water |
\N \N | 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 ½. Add the cream and continue to cook until liquid reduces enough to coat the back of a spoon. Remove from Makes 1½ Cups MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :