- 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.
Seared Magret Duck Breasts With Duck Fat, Pan-roasted Fingerling Potatoes, Haricots Verts And A Balsamic Cherry Reduction
Fried Duck Confit with Blueberry Sauce
Rich Chicken Stock
Seared Duck Breast With Pear And Dried Cherry Compote With Shallot Reduction
Braised Duck With Wine: Canard Au Vin
Duck Liver Pate: Terrine de Foies de Canard
Puttanesca Dipping Sauce