Sauce for roast duck?

[Besom]

I was thinking of a red wine reduction. Can anyone tell me how to do this? Or alternatives?

Masterchef did one - think it involved reducing a whole bottle of red wine, some port added and butter at the very last minute. Worth having a look on the site.

Thanks tb - I will have a look.

AN orange gravy using the rind (pith?..anyway, the nice bit on the outside, not the middle bit) is delicious. Make a basic gravy including cornflour, red wine, a little mustard, stock, salt and pepper, then add some orange juice and the rind and let it reduce slowly for 40-60 mins or to taste. Add the duck juices (not fat) at the last min.

Love roast duck, can i come around?!

That sounds lovely larrygrylls.