oop cherry black peppercorn sauce was Re: SC - duck stock recipes?
Huette von Ahrens
ahrenshav at yahoo.com
Tue Feb 6 14:55:02 PST 2001
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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