Green peppercorn-raspberry sauce

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 :

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