Demi Glace from Duck
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 duck (s), approx. .8 kg
- 1 large tomato (s)
- 2 thick parsley root (s)
- 1 bottle red wine
- 2 tablespoon tomato paste
- 2 cloves garlic)
- 2 sprigs mugwort
- 1 onion (s)
- 2 carrot (s)
- 2 sprigs thyme
- 1 tablespoon juniper berries
- 1 leek stick (s)
- 1 bunch parsley
- 2 bay leaves
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the duck and cut into 4 to 6 pieces. Preheat the oven to 200 ° C. Place the baking rack with the roaster on the middle rail.
- Put the duck pieces in the hot roasting pan and roast for about an hour, turning several times. 20 minutes before the end of the roasting time, add the roughly cut, washed but not cleaned vegetables. At the end of the roasting phase, take the roaster out of the oven.
- Toast the tomato paste in a large saucepan. Deglaze with about 2/3 of the red wine and let the wine reduce. Transfer the duck and vegetables from the roaster to the large saucepan. Peel off the roasting set of the roasting pan with a little hot water with a wooden spoon and add to the stock. Cover the ingredients in the saucepan with cold water, bring to the boil and pour in the rest of the red wine. Add all the spices. Let the stock simmer on a very low flame for about 2 hours.
- After the cooking time, strain the stock through a sieve. Strain the liquid again through a fine sieve lined with a strainer. Chill the stock and then completely degrease it, bring it to the boil again and reduce to 1/3. Pour into a hot, boiled twist-off glass and close the glass immediately. Let cool upside down.
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