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Duck with raspberry sauce
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| Artist: |
_ |
| Categories: |
Duck, Fruits, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Wine, dry red | | 1/4
| cup | Vegetable oil | | 4
| | Duck-breasts, skin/deboned | | 1/4
| cup | Water | | 1
| tsp | Lime juice | | 1/2
| tsp | Salt | | 1/4
| tsp | Caraway seeds, crushed |
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Procedures:
| 1 | Directions: prepare marinade by combining black raspberry preserves (seedless), water, mustard, lime juice, soy sauce, salt, ?tsp pepper, caraway seeds and steak sauce in a small sauce pan. | | 2 | Cook over low heat until thoroughly hot. | | 3 | Place duck breasts in shallow dish; pour marinade over meat. | | 4 | Cover and refrigerate 2 to 2-?hours, turning occasionally. | | 5 | Combine wine, ?cup soy sauce, vegetable oil and ?tsp ground pepper, stirring well. | | 6 | Place duck on broiler and broil 5 in |
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