Notes: I make the sauce a day in advance and in the final reducing phase, I only reduce it to about a cup versus a half cup. Then, when I am serving the duck, since it is usually just for my husband and me, I pour about a half cup of the sauce into a sauce pan and reduce that amount to a syrup, which is more than enough for two servings. And then, on a subsequent night, I have more sauce with which to do the same thing. Am I making sense? Please contact me if you have questions.