Duck reduction

Yield: 1 servings

Measure Ingredient
6.00 cup duck stock; see * note
½ cup chopped onions
¼ cup chopped carrots
¼ cup chopped celery
1.00 \N bouquet garni

* Note: See the "Duck Stock" recipe which is included in this collection.

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 1½ 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. This recipe yields about 2 ½ cups of duck reduction.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B01 broadcast 05-03-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-02-1998

Recipe by: Emeril Lagasse

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NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000

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