I have some chicken stock that I've made, that I want to use as a base for a sauce for some duck. I am roasting the duck bones at the moment and will simmer them in the chicken stock for a while.
If I want to add red wine to this should I reduce the red wine first then add the duck/chicken broth and reduce further, add red wine to the broth and reduce at the same time or reduce the broth and add red wine then reduce that. Or not reduce at all? What would be the consequences of each?