Green Peppercorn-Raspberry Sauce
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
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
white wine
dry |
*
|
| ¾ | cup |
stock
all purpose, or low-sodium chicken broth |
|
| 2 | tablespoons |
raspberry jam
or frozen raspberry sauce |
|
| 1 | x |
duck
giblets, or giblets from roasted goose, roughtly chopped |
*
|
| ½ | cup | heavy whipping cream |
|
| 1 | tablespoon | butter |
|
| 2 | tablespoons |
green peppercorns
in water, drained |
*
|
Trans-fat Free
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.
Comments
