Duck Reduction
Categories: NoneServes: 1 Servings
Ingredients:
- 6 c Duck stock
- 1/2 c Chopped onions
- 1/4 c Chopped carrots
- 1/4 c Chopped celery
- 1 Bouquet garni
Instructions:
EMERIL LIVE SHOW #EMIB01, SMOKIN' SOUPS, STEWS AND RAGOUTS
In a large saucepan, add the stock, onions, carrots, celery, and bouquet
garni. Bring the liquid up to a boil and reduce to a simmer. Simmer until
the liquid reduces by half, about 1 1/2 hours. Strain through a fine-mesh
strainer and cool. Refrigerate overnight and remove any congealed fat from
the surface. The reduction can be stored in the freezer in ice cube trays
for 1 month.
Yield: about 2 1/2 cups
Posted to recipelu-digest by molony
Previous: Duck Ragout | Next: Duck Rillette Rissotto