John Dallas
10-08-2010, 04:24 PM
I've posted this before, but it's so good, it's worth another look
GALLAUDET SAUCE
1 10 oz. Jar red currant jelly
1 ½ C. dry Sherry
3 oz. Lemon juice
2 oz. Soy sauce
2 oz. A-1 Sauce
3 oz. Catsup
Duck or goose breasts marinated in Vegetable oil or Italian Salad Dressing
Blend first 6 items and simmer over low heat until reduced. (Approximately 45 min) Do not overcook, or sauce will become caramel.
Grille breasts quickly (2-3 min per side) until rare or med. rare.
Slice across the grain, arrange on plate and drizzle with warm sauce
GALLAUDET SAUCE
1 10 oz. Jar red currant jelly
1 ½ C. dry Sherry
3 oz. Lemon juice
2 oz. Soy sauce
2 oz. A-1 Sauce
3 oz. Catsup
Duck or goose breasts marinated in Vegetable oil or Italian Salad Dressing
Blend first 6 items and simmer over low heat until reduced. (Approximately 45 min) Do not overcook, or sauce will become caramel.
Grille breasts quickly (2-3 min per side) until rare or med. rare.
Slice across the grain, arrange on plate and drizzle with warm sauce