Homemade duck stock and a little patience are the keys to success for this spoon-coating sauce.
and red wine separately on the stovetop, until the wine has cooked off most of its alcohol and concentrated to a syrup. The reduced wine is then added to the simmering stock, along with some bloomed gelatin that gives the jus body without the need for purchasing a bunch of collagen-rich bones to cook down with the stock.
As the stock simmers and reduces, fat and impurities are skimmed off, to produce a smooth, silky sauce. For the best results, we recommend straining the jus into a smaller saucepan as it cooks down, to get rid of any sediment particles from the stock. This optional step may seem fastidious, but it leads to a shiny sauce, free of any grit.
Once the jus has reduced to the perfect spoon-coating consistency, it's ready to be seasoned. Season a sauce that is still reducing is always a risk, since it's possible the salt will grow overly concentrated as the water content evaporates. Holding off on seasoning until the very end therefore ensures that we aren't left with an inedibly salty sauce., which lends the sauce not just salt but also savory depth as well as a little background sweetness.
Powdered gelatin gives the sauce added body without the need for purchasing and simmering extra collagen-rich bones. An optional spoonful of shio koji gives the jus added savory depth and strengthens the background sweetness of the wine.
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