Name: Duck and Garlic Juices
Cuisine: Australia
Ingredients: 2 White Celery Stalks (Inner Stalks), Diced; 1 Carrot, Diced; 1 Small Brown Onion, Diced; 500 g (1 LB 2 oz) Chicken Wings; Fine Sea Salt; 30 ml (1 fl oz) White Soy Sauce; 3 g (1/10 oz) Xantana (Fermented Corn Starch); 1 litre (35 fl oz/4 cups) Chicken Stock; 100 ml (3½ fl oz) Grapeseed Oil; 250 ml (9 fl oz/1 cup) Dry Sake; 1 kg (2 lb 4 oz) Duck Bones; 8 Mature Small Garlic Cloves, Sliced

Preparation info

Difficulty
Easy

Appears in

Quay

By Peter Gilmore

Published 2010

About

Ingredients

1 kg (2 lb 4 oz) Duck Bones
500

Method

To make the duck and garlic juices, sauté the duck bones and chicken wings together in a heavy-based pan with the grapeseed oil. When the bones are lightly browned, add the onion, carrot, celery and garlic. Lightly brown the vegetables and then deglaze with the sake. Allow the sake to reduce almost completely, then add the chicken stock and 1