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Ingredientes
- 1/4 c. Butter
- 1/4 c. Flour
- 1 c. Chicken bouillon or possibly consomme
- 3 x Shallots, minced
- 1/4 c. Sherry
- 1 pkt (10-ounce) quick thaw Mulberries and juice
Direcciones
- Heat butter in skillet. Add in flour and stir till dissolved. Add in chicken bouillon, minced shallots and 1/4 c. sherry. Cook over medium heat till thickened. Add in Mulberries and juice. Cook for a few min more till Mulberries are hot. Pour sauce over duck breasts. This sauce should be the consistency of a medium white sauce. Remove baked duck breasts from duck. Place on bed of rice and cover with Mulberry sauce. Use your favorite baked duck recipe or possibly try this with "Moist Tender Duck" for the crockpot (See recipe).
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 163 | |
| Calories from Fat 105 | 64% |
| Total Fat 11.93g | 15% |
| Saturated Fat 7.4g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 274mg | 11% |
| Potassium 77mg | 2% |
| Total Carbs 8.22g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.35g | 1% |
| Protein 2.17g | 3% |
