Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dry white wine
3/4 c All-purpose broth -- OR
Low-sodium chicke
2 tb Raspberry preserves -- OR
Frozen raspberry
Giblets from roasted duck --
OR from roasted goos
Roughly chopped
1/2 c Whipping cream
1 tb Butter
2 tb Green peppercorns in water
Drained

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

Makes 1 1/2 Cups MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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