Classic French Sauces for Sautéed Duck Breasts

Many of us avoid making a classic French sauce because we don’t have any homemade broth to base it on. There are a couple of ways around this. The first is to just leave the broth out. The sauce won’t have the same depth of flavor, but there are plenty of delicious liquids—from fortified wines such as port or Madeira or Muscat de Beaumes de Venise, to red or white wines, to orange juice—that you can add to the pan to dissolve the caramelized liquids and produce an acceptable sauce or glaze. (See Reducing and Degreasing).