This jus uses a technique Jake learned, and loved, from a chef who had taken it from the kitchen of Alain Ducasse. The roasted meat is simmered in chicken stock until the stock is completely cooked off, reduced to a glaze, which then coats the meat, and is cooked further until there is a very thick fond on the bottom of the pan and on the sides, so thick that if feels rough and the bottom of the pan is scarcely visible. This is then deglazed with the
