Duck Jus
Description
Ingredients
At a glance
Restaurant Recipes
Sauces, Dressings & Rubs
Makes
2 quarts
10 lbs duck bones
3 carrots, roughly chopped
1 stalk celery, roughly chopped
2 onions, roughly chopped
½ cup garlic cloves
½ cup oil
½ cup tomato paste
3 cups red wine
3 cups sherry wine
2 bay leaves
2 tbsp black peppercorns
6 sprigs thyme
Methods/steps
Preparation:
Place the bones in a roasting pan and bake at 450 degrees for 45 minutes or until bones are caramel in color. Turn bones halfway through cooking to ensure even browning. In a large stock pot, sauté carrots, celery, onions, garlic and bay leaves in oil over high heat for 5 minutes. Add tomato paste. Deglaze pan with red wine and sherry. Continue to cook until wine has reduced. Cover bones with 3 gallons of water and reduce to 1 gallon. Strain and discard solids.Reviews
