Yield: 1 servings
|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@...
Recipe by: Emeril Lagasse
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