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

Ingredients

• 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

Method

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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Method