Topic: Duck and Veal Demi-Glace

[Skhilled (OP)]

I forgot to mention that I bought this the same time I bought the Duck Fat. I will use it for my gravy and maybe something else on Thanksgiving. 

A demi-glace is a highly concentrated stock reduction and can be beef, poultry, veal, veggie, or fish...or a mixture of those.

I also bought a Moulard Duck Magret, Half Breast...yes, more expensive than steak but well worth it! You can buy cheaper duck breasts but they will but not quite as good but still very good. Anyhoo, I've decided to make this recipe tomorrow morning with it...or maybe eat it while I'm cooking Thanksgiving dinner the night before:

Magret Duck Breast à la D'Artagnan - Duck Breast with Red Wine...it's more of a red wine reduction with the demi-glace. 

[Ken]

Me wants some! 

[Skhilled (OP)]

I'll make it this morning and report back later... I usually do a balsamic reduction glaze with the duck which I REALLY LOVE!!! but wanted to try something different.

[Ken]

Me waiting! 

[Skhilled (OP)]

Stupid me thought I had red wine but only had white!!! So, I went back to the old standard...the balsamic reduction. I guess I'll have to try it next time.