Duck jus

Yield: 4 servings

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In a heavy bottom sauce pan, heat 2 tablespoons of oil. Add one chopped, roasted duck body, 1 leek, roughly chopped, one stalk of celery, and of one carrot cut into halfinch pieces. Cook till vegetables are golden. Add cup white wine, two cups of chicken stock, and reduce by half. Add onehalf cup of soy marinade, cooking an additional few minutes. Skim off any fat and strain.

Yield: enough for 4 servings of duck CHEF DU JOUR SUSAN REGIS SHOW #DJ9499 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

Converted by MC_Buster.

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