Green Peppercorn-Raspberry Sauce
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, - ro...
Ingredients
- 1/2cup dry white wine
- 3/4cup all-purpose broth
- 1tbsp butter
- 2tbsp green peppercorns in water
Directions
- 1
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 r
- 2
It is especially good with roast duckling
- 3
COMBINE WINE, BROTH, preserves and giblets in a saucepan and bring to a boil over medium heat on the stove
- 4
Cook until liquid is reduced by about 1/2
- 5
Add the cream and continue to cook until liquid reduces enough to coat the back of a spoon
- 6
Remove from heat and whisk in the butter
- 7
Strain the sauce into a sauceboat and discard the giblets
- 8
Stir in the peppercorns and serve the sauce with the roasted bird