That is one of my favorite duck sauces. Cook a little shallot in some of the reserved duck fat, deglaze the pan with sherry vin and/or stock, then add jelly. Strain for a refined sauce, leave the little bits in there for a more rustic version
Yes, I like all of those. Also look for Simmard, which tends to release only once the wine is 10+ years old. I used to like Greysac as a cheapie but it's become kinda not that great. larose trintaudon is decent.