Duck Demi-Glace

Demi-Glace de Canard

Preparation info
  • Makes about


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

When duck stock is reduced, the result is a concentrated sauce base that can be used in the sauces of many dishes or to add flavor to pâtés, stews, and duck liver flans. With occasional skimming, the reducing should take a total of about 45 minutes. The demi-glace can be stored in the refrigerator for 6 months or frozen for up to 1 year.