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Rich Duck Reduction Sauce

  • Yield: About 2 1/2 cups


  • 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 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.