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1
Make the Basic Duck Sauce: Heat oven to 400 degrees. In a large roasting pan, place reserved neck, wings and giblets. Add the celery, carrot, and onion to pan and roast until deep brown, about 20 minutes. Remove pan from the oven. Transfer contents to a medium saucepan.
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2
Deglaze roasting pan with 1 cup red wine. Stir well, being sure to loosen any of the bits that have cooked onto the pan. Set aside.
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3
Add tomato paste to the vegetable mixture in medium saucepan, and stir to combine. Saute over medium heat until paste begins to color, about 45 to 60 seconds. Add flour, stirring continuously. Saute until the flour taste has cooked out, about 2 to 3 minutes. Add 1 cup red wine. Add reduced red wine and bits from the roasting pan. Add chicken stock and bring to a boil.
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4
Reduce heat and simmer until the liquid has reduced by half, about 35 to 40 minutes. Strain mixture through a fine sieve into a bowl, and discard solids. (You should have about 1 cup of the basic sauce)
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5
Make the Green Peppercorn Sauce: Combine 1 cup red wine and shallots in a small saucepan. Cook over medium-high heat until liquid has almost disappeared, about 5 to 7 minutes. Just before the sauce has finished reducing, add the crushed green peppercorns. Reduce heat to low and add heavy cream, brandy, and 1/2 cup Basic Duck Sauce. Stir to combine and cook until just hot. Remove from heat, adjust for seasonings. Set aside.
