2 cups port
½ cup duck stock reduction
Salt and pepper
Bring 11/2 cups port to a boil in a small saucepan. Reduce over high heat until ¼ cup remains, 10 to 15 minutes. Set aside.
Bring the stock and the remaining ½ cup port to a boil in another small saucepan. Reduce over medium high heat until ½ cup remains, about 10 minutes.
Stir in the reduced port and cook until syrupy, 3 to 4 minutes. Remove from heat and season with salt and pepper to taste. Sauce can be made ahead of time and reheated when the duck is ready to serve. This recipe makes about ½ cup of sauce.
Note: For a very nice apple cider sauce, simply replace the port with 2 cups cider.