- 6 cups Duck Stock
- 1/2 cup chopped onions
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1 bouquet garni
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 hour.
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.
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