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 :

Related recipes