Sauce For Roast Duck - cooking recipe

Ingredients

1/4 c. red wine
5 whole peppercorns
1 bay leaf
1/4 tsp. dried thyme
1 medium onion, minced
1 Tbsp. butter
1 Tbsp. flour
juices collected from roasted duck
salt and pepper
1/2 c. sour cream

Preparation

In saucepan over low heat, cook wine, peppers, bay leaf, thyme and onion until reduced to 2 tablespoons.
Blend butter with flour; stir into wine mixture until melted and mixed.
Strain through fine sieve.
Briskly stir all juices from carved duck into sauce and add sour cream.