What is your favorite way to prepare Red Wine Sauce for Duck? I like the idea of starting with a classic combination of shallots, thyme, bay leaf, peppercorns, and red wine, then reducing it with stock before adding cold butter. A garlic-based version also sounds delicious for anyone who prefers a stronger flavor. One important tip is to avoid boiling the finished sauce after adding butter. Do you prefer a classic red wine sauce or a garlic variation with your duck?