This full-flavored, golden gelée, although never inexpensive to prepare, is an excellent way for a restaurant to use extra duck thighs. Use a good-quality dry sherry—a fino, Manzanilla, or amontillado would work well. If desired, expose the sherry to vacuum for 20 minutes (see Vacuum Pumps) to eliminate some of the alcohol.
|whole duck legs|
|dry sherry (if using pekin duck legs) or dry sherry (if using moulard duck legs)|
|brown chicken, beef, or veal gelée stock|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.