Caramel Vinegar Sauce from The Cooking of South West France by Paula Wolfert
This piquant sauce is excellent on Broiled Duck Breasts.
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Ingredients
- ½ cup heavy cream
- 1¼ cups Duck Demi-Glace or 4 cups brown duck stock reduced to 1¼ cups
- 1 cup red wine vinegar
- 3½ tablespoons sugar
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