[jyl]

Pour off the drippings and fat, separate the fat to use for something, and use the remaining “duck juice” for a sauce. I made lamb last night and here’s the sauce recipe:

1 bottle red wine, 2 chopped shallots, 1 sprig rosemary in large saucepan, high heat, reduce down to 1/2 cup. Strain out the shallots and rosemary. Pour reduced wine into a small saucepan. Low heat, add about 1/2 stick of butter, and the juices from cooking the lamb (or duck) - first strain and reduce the juices to about 1/4 cup. A small amount of corn starch if you want it a little thicker. Salt to taste. Finish with a splash of Grand Marnier and/or a splash of red wine.