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STRAWBERRY PEPPERCORN GASTRIQUE FOR GRILLED DUCK

 

2 cups Chianti

2 cups Red Wine Vinegar

2 cups Sugar

1 tbsp Salt

2 cups hulled and quartered Strawberries

1/2 cup coarsely chopped Black Peppercorns

1 oz Ginger

 

Combine Chianti, vinegar, sugar and salt in a sauce pan. Cook over low heat until syrupy. Add strawberries and continue cooking until water has cooked out. Remove from heat and add cracked peppercorns and ginger.

Makes 2 cups

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com