kinda like thanksgiving turkey gravy

(http://www.autoadmit.com/thread.php?thread_id=5790225&forum_id=2E#49377590)

• #1 Duck jus / fond brun de canard — a deeply reduced stock from roasted bones and trimmings.

• Sauce bigarade — orange-based pan sauce finished with duck jus.

• Salmis — game-bird sauce built from the roasted carcass and giblets, nappé over the carved meat.

• Canard à la presse (Rouennaise) — a blood-thickened sauce extracted from the crushed carcass (the “pressed duck” made famous in Rouen/Paris).

Below is a practical, home-kitchen method that gets you a proper “from-the-duck” sauce without special gear, plus an optional Rouennaise finish if you want to go fully classical.

⸻

Whole-Duck Body Sauce (rich duck jus)

Yield: ~1½–2 cups (360–480 ml) sauce

Time: 2½–3½ hours (active ~30 min)

Use with: roasted or pan-seared duck breasts/legs

What you’ll use from the duck

• Carcass (back, rib cage, wishbone), neck, wings, and wingtips

• Skin/fat trimmings

• Giblets (heart & gizzard for the pot; reserve liver for finishing)

Ingredients

• 1 whole duck’s roasted bones/trimmings (see Steps)

• 1 medium onion, chopped

• 1 small carrot, chopped

• 1 small celery stalk, chopped

• 1 tbsp tomato paste

• 1 cup (240 ml) dry white wine or dry sherry (red wine works too; will be deeper)

• 4–5 cups (1–1.25 L) water (enough to cover)

• 1 small garlic clove, smashed

• 6–8 black peppercorns

• 2 sprigs thyme + 1 bay leaf

• Optional but great: 1 strip orange peel (no pith) or 1 star anise (not both unless you like it aromatic)

• 1 small shallot, minced (for the finish)

• 1–2 tsp sherry vinegar or lemon juice (to balance)

• 2–3 tbsp cold unsalted butter or 1–2 tbsp duck fat (for mounting)

• Optional gloss: ½–1 oz (15–30 g) raw duck liver (see finish)

Method

1. Break down & reserve:

Remove breasts and legs to cook separately. Keep the carcass, neck, wings, wingtips, heart, and gizzard. Save the liver for later (don’t simmer it in the stock; it can make it muddy).

2. Roast the body for flavor:

Heat oven to 425°F / 220°C. Spread the carcass, neck, wings, wingtips, heart, and gizzard on a rimmed sheet. Roast 35–45 min until well browned. Toss the chopped onion, carrot, celery with a little rendered duck fat (or neutral oil) and add to the tray for the last 10–15 min. Smear tomato paste on the tray in the last 5 min to lightly caramelize it.

3. Deglaze the tray:

Move everything to a pot. Pour ½ cup of the wine onto the hot tray; scrape up the fond and add to the pot.

4. Simmer the stock:

Add water to cover by ~1 inch, the garlic, peppercorns, thyme, bay, and orange peel or star anise if using. Bring just to a boil, then simmer very gently uncovered 90–120 min, skimming. You’re extracting gelatin and roasted flavors; avoid a rolling boil.

5. Strain & reduce:

Strain through a fine sieve, pressing gently. Return liquid to a clean saucepan and reduce to about 2 cups / 480 ml. Taste: it should be savory and slightly sticky.

6. Build the sauce base:

In a small pan, render 1–2 tbsp of your duck skin trimmings over medium heat until lightly browned; pour off all but 1 tsp fat. Add the minced shallot, sweat 1–2 min. Add remaining ½ cup wine, reduce by half. Add the reduced duck stock/jus and simmer to nappe (coats a spoon), ~5–10 min.

7. Finish (choose one):

• Classic mount: Off heat, whisk in 2–3 tbsp cold butter (or 1–2 tbsp duck fat) to gloss. Balance with 1–2 tsp sherry vinegar or lemon. Season with salt.

• Salmis-style liver gloss (deeper, richer): Off heat, blender-whirr in ½–1 oz (15–30 g) raw duck liver with a knob of cold butter, then return to the pan and warm gently (do not boil) until just thickened and satiny. Adjust acidity/salt.

8. Hold & serve:

Keep warm, not boiling. Spoon over sliced duck breasts/legs or anything that wants a deep, meaty glaze.

Notes & variations

• Pressure cooker option: After roasting (Steps 2–3), cook at high pressure 45 min, natural release, then proceed to reduce and finish.

• Orange/bigarade tilt: Add a few fine strips of orange zest in Step 6 and finish with 1–2 tbsp fresh orange juice and a splash of Grand Marnier instead of (or in addition to) vinegar.

• Green peppercorn: Stir in drained brined green peppercorns at the end.

⸻

Optional: Rouennaise (Pressed-Duck–style) Finish

If you want the famous deep mahogany, slightly gamey sauce thickened with blood:

What changes:

• Reduce your strained duck stock to ~1 cup / 240 ml (more concentrated).

• In Step 6, use cognac + red wine (¼ cup each) instead of white wine.

• Stabilize fresh duck blood (or food-grade pig’s blood if that’s what you can source) by whisking 3–4 tbsp (45–60 ml) blood with 1 tsp red wine vinegar.

• Off the heat, slowly whisk the blood into the hot (but not boiling) sauce, then add 2 tbsp cold butter. Return to very low heat and warm to ~150–160°F / 65–70°C just until glossy and nappant. Do not boil or it will curdle.

Food-safety & practicality: Use only fresh, food-grade blood from a reputable source; keep it cold; add acid; and never boil the blood-finished sauce. If blood isn’t available, the liver gloss method above is an excellent, safer stand-in that evokes a similar luxurious body.

⸻

Why this works

You’re extracting gelatin and roasted flavors from the duck’s bones, skin, and connective tissues, then concentrating and emulsifying them. That’s precisely how classic French “body-from-the-bird” sauces are built, whether finished simply with butter, enriched with liver (salmis), brightened with citrus (bigarade), or thickened with blood (Rouennaise).

(http://www.autoadmit.com/thread.php?thread_id=5790225&forum_id=2E#49377601)

they have cocks and crows but i don't remember a single mention of a duck in any chinese literature

(http://www.autoadmit.com/thread.php?thread_id=5790225&forum_id=2E#49378230)

beijing duck

(http://www.autoadmit.com/thread.php?thread_id=5790225&forum_id=2E#49378235)

(http://www.autoadmit.com/thread.php?thread_id=5790225&forum_id=2E#49377606)

a duck being turned into sauce is an inherently funny concept imo, no offense to drakemallard

(http://www.autoadmit.com/thread.php?thread_id=5790225&forum_id=2E#49378227)

it's supposed to be peach flavored or sth but it just tastes like the stuff at the bottom of a dried out soda bottle to me

(http://www.autoadmit.com/thread.php?thread_id=5790225&forum_id=2E#49378222)

https://www.instacart.com/image-server/932x932/filters:fill(FFF,true):format(webp)/www.instacart.com/assets/domains/product-image/file/large_af918413-8429-4638-b626-3ec1c0a28ac6.jpg

https://www.instacart.com/products/1356398-gefen-hot-spicy-duck-sauce-40-oz

(http://www.autoadmit.com/thread.php?thread_id=5790225&forum_id=2E#49378228)

the one time i had what was probably "authentic" duck sauce it was mostly vinegar and extremely thin (sub tap water thinness) with a very faint stone fruit sweetness, but that was so far removed from whatever the actual product exists as in the median chinese american restaurant that it's hard to imagine as being in the same category of thing

like "general tso's chicken" the source material for this mythical "duck sauce" alchemical confabulation has probably been so bastardized as to no longer exist

(http://www.autoadmit.com/thread.php?thread_id=5790225&forum_id=2E#49378238)

so there's probably some selection bias

(http://www.autoadmit.com/thread.php?thread_id=5790225&forum_id=2E#49378248)

4 Tbsp rice vinegar

1/2 tsp low sodium soy sauce

2 medium cloves fresh minced garlic*

1 tsp fresh minced ginger*

1/2 tsp chili powder

1/16 tsp cayenne powder (or to taste)

(http://www.autoadmit.com/thread.php?thread_id=5790225&forum_id=2E#49378233)

tp

(http://www.autoadmit.com/thread.php?thread_id=5790225&forum_id=2E#49380727)

Vs

Duck sauce composed of actual duck parts in a rich, culinarily historic, Escofier type French tradition

You’d like to assume it’s the former but you’re playing with fire there

(http://www.autoadmit.com/thread.php?thread_id=5790225&forum_id=2E#49380731)

Watch me click “buy” faster than a duck’s blood and bones getting pressed inside my elaborate, macabre, delicious press

(http://www.autoadmit.com/thread.php?thread_id=5790225&forum_id=2E#49380760)