Sauteed Duck in Vinegar Sauce

I tweaked this recipe a little bit ... but the vinegar sauce directions I followed to a T because after all ... nobody knows his way around a sauce like Jacques Pepin.

This is a very simple recipe, the most complicated (not very) aspect of which was removing the skin from 4 duck legs. The recipe called for two legs & two breasts but legs are what I had in the fridge and that's what I went with. Once the skin is removed, the duck is sauteed in a bit of butter, about 3 minutes per side and then kept warm while the sauce is made.

A little onion and garlic in the saute pan, and briefly sauteed, then some red wine and balsamic vinegar added to the pan and reduced a bit. Add ketchup, A-1 steak sauce and some water, bring to a boil briefly, add accumulated duck juices and you are good to go.

Except I wasn't -- my duck was not fully cooked. So I cut/tore it off the bone and tossed the meat in the sauce and let it simmer a bit, then served it over garlic mashed potatoes (Tyler Florence, Food Network).

The sauce was truly quick and delicious and -- and a nice tangy counterpoint to the richness of the duck.
Since this is basically a French version of barbecue sauce -- I think it would be equally good (well, almost anyway)-- and more affordable - using chicken or flank steak. Nice fall winter comfort food easily done on a weeknight.