Ginger Sauce For Duck Breasts

Name: Ginger Sauce For Duck Breasts
Total time: 15 min
Yield: 1/2 cup
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); 1/2 cup dry red wine; Salt and freshly ground black pepper

By Florence Fabricant

Total Time: 15 minutes
Rating: 3(20)
Comments: Read comments

Featured in: FOOD; Duck Breasts Fit Well on Festive New Year's Menu

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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

Ingredient Substitution Guide

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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