Ginger Sauce For Duck Breasts

Ingredients

• 2 tablespoons fat from cooking duck breasts
• 2 shallots, finely minced
• 1 tablespoon finely minced fresh ginger
• 3 tablespoons reserved marinade (see note)
• 3 tablespoons concentrated duck or veal stock (glace de viande)
• ½ cup dry red wine
• Salt and freshly ground black pepper

1/2 cup

Preparation

1. Heat fat in skillet. Add shallots and ginger and cook over medium heat until they have softened. Stir in marinade; cook a few seconds longer.
2. Stir in stock and wine, cook, stirring, until mixture is reduced to about half a cup and has thickened slightly.
3. Season to taste with salt and pepper and spoon over the duck breasts to moisten them.

• A mixture of half a tablespoon of Chinese five-spice powder, a tablespoon of honey, one-and-a-half tablespoons of light soy sauce and half a tablespoon of lemon juice can be used in place of the reserved marinade.

15 minutes