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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 raspberries 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 raspberries and juice. Cook for a few min more till raspberries 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 raspberry 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% |
