Duck Reduction

1. 1

   In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni.

2. 2

   Bring the liquid up to a boil and reduce to a simmer.

3. 3

   Simmer until the liquid reduces by half, about 1 1/2 hours.

4. 4

   Strain through a fine-mesh strainer and cool.

5. 5

   Refrigerate overnight and remove any congealed fat from the surface.

6. 6

   The reduction can be stored in the freezer in ice cube trays for 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.