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Heat oil, pancetta and shallot in a pan over medium heat and cook, stirring occasionally, until pancetta is golden and shallots are tender. Stir in flour and cook for 1min. Gradually add port, whisking to avoid lumps, then whisk in stock. Increase heat to high and bubble vigorously for 5min until thickened. Whisk in jelly and check seasoning. Set aside.
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|Serving Size: 1 (575g)|
|Recipe Makes: Servings|
|Calories from Fat: 4 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 990mg||34 %|
|Potassium 925mg||24 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6g|
|Protein 9.8g||14 %|
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Calories per serving: 65
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