Ginger Sauce For Duck Breasts
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
Yield:½ cup
- 2tablespoons fat from cooking duck breasts
- 2shallots, finely minced
- 1tablespoon finely minced fresh ginger
- 3tablespoons reserved marinade (see note)
- 3tablespoons concentrated duck or veal stock (glace de viande)
- ½cup dry red wine
- Salt and freshly ground black pepper
Preparation
- Step 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.
- Step 2
Stir in stock and wine, cook, stirring, until mixture is reduced to about half a cup and has thickened slightly.
- Step 3
Season to taste with salt and pepper and spoon over the duck breasts to moisten them.
Tip
- 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.
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Comments
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Sally in New York
I used Hoisin sauce in place of marinade. Yummy!
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