Published on Emerils.com (https://www.emerils.com)

Recipe

Duck Reduction

  • Yield: About 2 1/2 cups
[1]

Ingredients

  • 6 cups of duck stock
  • 1/2 cup chopped onions
  • 1/4 cup chopped carrots
  • 1/4 cup chopped celery
  • 1 bouquet garni

Directions

  • 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.

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Recipe Details

  • Source: Emeril Live EM1B01E [4]
  • Dish Type: Sauces [5]

Reviews

Source URL: https://www.emerils.com/120711/duck-reduction