Red Wine Jus for Asian Duck Confit

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This red wine jus is perfect for the Asian Duck confit, all you then then is some kumara mash and steamed greens.


  • 2 tablespoons butter
  • 1/2 cup finely chopped shallots
  • 2 cloves garlic, finely chopped
  • 1 cup red wine
  • 2 cups chicken stock
  • 1/2 cinnamon quill
  • 1 star anise


Heat butter in a saucepan and gently cook shallots and garlic for 5 minutes.
Increase heat and add red wine allowing it to bubble and reduce by half. Add chicken stock, cinnamon and star anise.
Simmer for 15-20 minutes until sauce consistency. If sauce reduces too much then add more chicken stock and continue to cook to desired consistency.

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