Sauce For Roast Duck

1. 1

   In saucepan over low heat, cook wine, peppers, bay leaf, thyme and onion until reduced to 2 tablespoons.

2. 2

   Blend butter with flour; stir into wine mixture until melted and mixed.

3. 3

   Strain through fine sieve.

4. 4

   Briskly stir all juices from carved duck into sauce and add sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.