Cooking Index - Cooking Recipes & IdeasDuck Reduction Recipe - Cooking Index

Duck Reduction

Type: Poultry
Courses: Sauces, Soup
Serves: 1 people

Recipe Ingredients

6 cups 1422mlDuck Stock - see * Note
1/2 cup 31g / 1.1ozChopped onions
1/4 cup 27g / 1ozChopped carrots
1/4 cup 27g / 1ozChopped celery
1   Bouquet garni

Recipe Instructions

* 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 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.

This recipe yields about 2 1/2 cups of duck reduction.

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


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.