Try this Port Wine Sauce for Wild Duck recipe, or contribute your own.
Suggest a better description(After cooking fowl, to which port wine was added earlier) Reduce pan juices on stove top with marmalade (& mushroom ketchup/relish). Serve separately from bird. NOTES : An unusual but tasty sauce for wild duck, widgeon or teal which includes a Scottish specialty; marmalade. Try it with Wild duck for a special occasion.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 4 servings | ||
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Calories: 26 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.3mg | 0 % | |
Potassium 15.9mg | 0 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.9g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 26
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