Recipe - Chianti And Rosemary Sauce

2 cup Duck stock
One half cup Chianti
One fourth teaspoon Dried rosemary
1/8 teaspoon Salt
1 pn Black pepper
6 tablespoon Butter; softened

1. Combine all ingredients except butter and reduce over high heat until
sauce is reduced to about 1/3 cup.

2. Remove sauce from heat and whisk in butter until thickened. 3. Return
the duck breast to the pan at the very end to give duck even more flavor.

SOGNI DORATI

TIME INCLS COOKING OF DUCK; USED

WITH PREVIOUS RECIPE

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.