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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.