Side Pannel
Green Peppercorn-Raspberry Sauce
Green Peppercorn-Raspberry Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- 1/2 c Dry white wine
- 3/4 c All-purpose broth
- -OR low-sodium chicken broth
- 2 tb Raspberry preserves
- -OR frozen raspberry sauce
- Giblets from roasted duck
- -OR from roasted goose,
- - roughly chopped
- 1/2 c Whipping cream
- 1 tb Butter
- 2 tb 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 1/2. 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. Makes 1 1/2 Cups
~
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 1/2. 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. Makes 1 1/2 Cups
~
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