Recipe - Duck Reduction

6 cup Duck stock
One half cup Chopped onions
One fourth cup Chopped carrots
One fourth cup Chopped celery
1 Bouquet garni

EMERIL LIVE SHOW #EMIB01, SMOKIN' SOUPS, STEWS AND RAGOUTS

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 One half hours. Strain through a finemesh
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.

Yield: about 2 One half cups

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998