Ingredients
1 1/2 cups water
Reserved neck and wing tips from Roast Duck
1 cup orange marmalade (not dark)
1 1/2 teaspoons ancho chili powder
Preparation
Once excess fat has been spooned off from pan and accumulated juices from duck have been poured in, add water to pan. Set on 2 burners over medium-high heat, and cook, scraping brown bits with a wooden spoon until all bits are scraped up.
Pour liquid through a fine sieve into a 1-quart pot. Transfer neck and wing tips to pot, and discard remaining solids. Cook over medium-high heat until reduced to 1/3 cup. Discard neck and wing tips. Whisk in marmalade and chili powder.
