Title: Port Wine Sauce for Wild Duck
Categories: Scottish
Yield: 4 servings

2 tb Port wine
2 tb Orange marmalade
Mushroom ketchup or mushroom
-relish; (optional)
Salt; cayenne pepper,
; black pepper

(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.

Converted by MC_Buster.

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.

Converted by MM_Buster v2.0l.