Boil (reduce) the red wine to 1/3. Melt the sugar in a saucepan over medium heat and caramelize the diced shallots in it.
Extinguish with balsamic vinegar and cook a little.
Add the stock, the reduced red wine, Rhas Al Hanout, orange zest and cook repeatedly by half. Briefly add the collected duck breast juices, rosemary and cassis.
Season to taste and strain through a fine sieve. Add ice-cold butter to the sauce.
Our tip: Use your favorite red wine for cooking!
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