Duck Reduction Recipe - Cooking Index
Duck Reduction Recipe - Cooking Index
| 6 cups | 1422ml | Duck Stock - see * Note |
| 1/2 cup | 31g / 1.1oz | Chopped onions |
| 1/4 cup | 27g / 1oz | Chopped carrots |
| 1/4 cup | 27g / 1oz | Chopped celery |
| 1 | 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 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.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B01 broadcast 05-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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