Ingredients Jump to Instructions ↓

  1. 6 cups of duck stock

  2. 1/2 cup chopped onions

  3. 1/4 cup chopped carrots

  4. 1/4 cup chopped celery

  5. 1 bouquet garni

Instructions Jump to Ingredients ↑

  1. 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


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