| 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
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”