Armagnac Jelly

Basic Recipe 45

Preparation info
  • Makes

    1 ltr

    • Difficulty

      Complex

Appears in

By Liam Tomlin

Published 2005

  • About

Ingredients

Duck Stock

  • 4 kg fresh duck bones
  • 50 ml Vegetable oil
  • 6

Method

Prepare the duck stock: Remove any excess fat from the duck bones and render down for another use (basic technique 1). Chop the bones into small pieces. Heat half the vegetable oil in a large, heavy-based frying pan over a medium heat, add the bones and cook until evenly brown. Drain in a colander. Place the same frying pan back on the heat and add the remain