Ginger Sauce For Duck Breasts

• 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

1. Heat fat in skillet.
2. Add shallots and ginger and cook over medium heat until they have softened.
3. Stir in marinade; cook a few seconds longer.
4. Stir in stock and wine, cook, stirring, until mixture is reduced to about half a cup and has thickened slightly.
5. Season to taste with salt and pepper and spoon over the duck breasts to moisten them.

duck breasts, shallots, fresh ginger, reserved marinade, veal stock, red wine, salt

Taken from cooking.nytimes.com/recipes/1295 (may not work)