Cabinetry 101
Core Values
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Duck Demi-glace
First Butcher a duck to
get the carcass.
Once in a sauce pan, cover with 4 cp water, bring to a boil, and simmer for 45 minutes.
Skim off the scum that floats to the surface while simmering.
Rough chop 1cp Onion, 1/2 cp celery, and 1/2 cp carrot.
Sauté bones in very hot pan with oil or clarified butter until brown.
Add vegetables and cook 8 more minutes.
Put into a sauce pan and deglaze the sauté pan with 1 cp white wine.
As white wine boils scrape bottom of sauté pan with a whisk to remove the
fond.
Add fond and wine deglaze to sauce pan with bones.
Then cut the carcass into pieces.
