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.
- One 750-millilter bottle Ruby Port (I couldn’t find Ruby Port, so I just bought the cheapest port I could find at the grocery store.)
- 2 shallots, thinly sliced
- 1/2 cup unsalted homemade or canned low-sodium chicken stock
- In a heavy medium saucepan, combine the port and shallots and bring to a gentle boil over moderately low heat. Cook until the port has reduced to 1 cup, about 30 minutes.
- Strain into a small saucepan and add the chicken stock. Bring to a boil, reduce the heat to a simmer, and cook until reduced to about 1/2 to 2/3 cup, about 15 minutes longer. Serve hot.
The sauce will keep up to 1 month refrigerated in a tightly closed jar.
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Keywords: port, wine, sauce, reduction, shallots