Raspberry sauce for baked ducks
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | cup | Butter |
¼ | cup | Flour |
1 | cup | Chicken bouillon or consomm |
3 | Shallots; chopped | |
¼ | cup | Sherry |
1 | pack | (10-oz) quick thaw raspberries and juice |
Directions
Melt butter in skillet. Add flour and stir until dissolved. Add chicken bouillon, chopped shallots and ¼ cup sherry. Cook over medium heat until thickened. Add raspberries and juice. Cook for a few minutes more until raspberries are warm. Pour sauce over duck breasts. This sauce should be the consistency of a medium white sauce. Remove baked duck breasts from duck. Place on bed of rice and cover with raspberry sauce. Use your favorite baked duck recipe or try this with "Moist Tender Duck" for the crockpot (See recipe). Yield: 4 servings.
SUSAN K. SCHALLHORN (MRS. TOM)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- \"duck\" sauce
- Baked ducks
- Braised duck
- Chocolate-raspberry cake
- Duck
- Duck breast
- Duck casserole
- Duck fried rice
- Duck pizza
- Duck salad
- Duck sauce #1
- Duck sauce #2
- Duck stew
- Duck stock
- Duck with raspberry sauce
- Raspberry chicken salad
- Raspberry cream dessert
- Raspberry dessert sauce
- Roast duck
- Spiced wild duck