Green peppercorn-raspberry sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry white wine |
| ¾ | cup | All-purpose broth -- OR |
| Low-sodium chicke | ||
| 2 | tablespoons | Raspberry preserves -- OR |
| Frozen raspberry | ||
| Giblets from roasted duck -- | ||
| OR from roasted goos | ||
| Roughly chopped | ||
| ½ | cup | Whipping cream |
| 1 | tablespoon | Butter |
| 2 | tablespoons | Green peppercorns in water |
| Drained | ||
Directions
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 :