Region: Italy, Lombardy
Category: Basic Recipes and Sauces
This sauce is best when serving roast duck.
Yield: Makes about 1 ¼ cups
Preparation Time: 35 minutes
2 cups duck (preferably) or chicken broth
8 prunes, pitted and chopped
½ cup dry Marsala wine
½ cup heavy cream
Salt and freshly ground black pepper to taste
In a saucepan, bring the duck broth to a boil over high heat, reduce the heat to medium, add the prunes, Marsala wine, and cream and reduce by three-quarters, about 30 minutes. Salt and pepper, if desired, and reserve until needed or use immediately.