SC - Re: Veal Longings

[Bonne of Traquair]

Where does this recipe come from?

Huette

- --- Anne-Marie Rousseau <acrouss at gte.net> wrote:
> as requested....
> cherry black peppercorn sauce for duck
>        1/4	cup	butter	
>      4	shallots	minced 	
>      1	cup	dried cherries	
>        1/4	cup	molasses	
>      2	teaspoons	coarse ground pepper	
>      1 1/2	quarts	chicken stock	
>      2	tablespoons	cornstarch or arrowroot	
>      1	cup	madeira	 (we used a sweet ruby port)
> 
> for cherry sauce:
> melt 1T of butter. Add shallots and sautee slowly
> till soft. Add cherries,
> molasses, pepper and stock. SImmer 15 minutes. Blend
> arrowroot with 1/4 cup
> of madiera. Mix madiera into sauce and simmer 3-4
> minutes till slightly
> thickened.
> Deglaze duck pan with 1/4 c of wine and reduce to 2
> T. Strain and add to
> sauce. Finish with sherry vinegar and simmer 1-2
> minutes, swirling in
> remaining butter.
> 
> enjoy!
> --AM
> 
> 
>
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