Brandy Peppercorn Sauce - Leysath
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Ingredients 8 ingredients
- 1/4 cup heavy cream
- OR 3 tablespoons brandy
- 2 tablespoons brandy
- 2 teaspoons brown sugar
- 1/4 cup orange juice
- 1/4 cup dry white wine
- salt and pepper
- 1 teaspoon crushed mixed peppercorns
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Flambéing. Pour the alcohol off the heat, never straight from the bottle, and light it with a long match, leaning back. Keep a lid close to put the flames out.
Method
Chef Wood
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- Add wine to hot skillet and stir with a wooden spoon to loosen bits of cooked duck. Add next three ingredients and reduce liquid by half. Add brandy. Caution: Brandy may ignite, so stay a safe distance from the pan. Stir in cream and cook for a few minutes. Season with salt and pepper.
- ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. Desktop of Pat Hanneman . FareShare Gazette 10/28/98.
- Notes: The term "reduce" means to boil the liquid rapidly until the total volume is reduced by evaporation. Sauces work with just about any dark-fleshed game, include waterfowl and antlered animals, Leysath says.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Wooden spoon