Instructions: In a heavy bottom sauce pan, heat 2 tablespoons of oil. Add one chopped, roasted duck body, 1 leek, roughly chopped, one stalk of celery, and of one carrot cut into halfinch pieces. Cook till vegetables are golden. Add cup white wine, two cups of chicken stock, and reduce by half. Add onehalf cup of soy marinade, cooking an additional few minutes. Skim off any fat and strain.

Yield: enough for 4 servings of duck

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