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Duck Reduction

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    Source: www.emerils.comReport recipe

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    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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