INGREDIENTS

INSTRUCTIONS

In a heavy bottom sauce pan, heat 2 tablespoons of oil. Add one chopped,
roasted duck body, 1 leek, roughly chopped, one stalk of celery, and of one
carrot cut into halfinch pieces. Cook till vegetables are golden. Add cup
white wine, two cups of chicken stock, and reduce by half. Add onehalf cup
of soy marinade, cooking an additional few minutes. Skim off any fat and
strain.
Yield: enough for 4 servings of duck
CHEF DU JOUR SUSAN REGIS SHOW #DJ9499
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