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.
YIELD
1 servingsPREP
20 minCOOK
30 minREADY
50 minIngredients
Directions
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 heat and whisk in the butter. Strain the sauce into a sauceboat and discard the giblets. Stir in the peppercorns and serve the sauce with the roasted bird.
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