Sauce or gravy to go with whole roast duck?
Port Sauce 40g Butter 1 large shallot, finely chopped 350ml port 300ml game stock zest of ΒΌ orange, finely grated 1 tbsp red currant jelly Salt, and freshly ground black pepper Melt some of the butter in a saucepan over medium heat. Add the shallot and sweat for a few minutes until translucent. Add the port, game stock and orange zest. Bring to the boil, then simmer for about 10 minutes until reduced by two- thirds. Stir in the redcurrant jelly and the remaining butter. Season to taste . ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~… or you could make a really nice gravy using by simmering the giblets of the duck for about 1/2hr straining retaining the liquid, and adding this to your normal recipe for gravy, and adding a 1/2 wineglass of red wine, or port or brandy.