| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 6 | c | Duck stock |
| 1/2 | c | Chopped onions |
| 1/4 | c | Chopped carrots |
| 1/4 | c | Chopped celery |
| 1 | Bouquet garni |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIB01, SMOKIN' SOUPS, STEWS AND RAGOUTS In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni. Bring the liquid up to a boil and reduce to a simmer. Simmer until the liquid reduces by half, about 1 1/2 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The reduction can be stored in the freezer in ice cube trays for 1 month. Yield: about 2 1/2 cups Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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