Duck Demi Glace with Hoisin and Ginger
1 Tbs chopped shallots
1 Tbs chopped fresh ginger
1 tsp chopped garlic
1/4 cup plum vinegar
4 oz Glace de Veau Roasted Veal Stock Reduction
1/4 cup hoisin sauce
1 Tbs plum preserves
*1 Tbs chilled unsalted butter
- Sweat shallots, ginger, garlic and vinegar in a saucepan for 5 minutes.
- Stir in Glace de Veau Roasted Veal Stock Reduction, hoisin sauce and preserves. Simmer until sauce reduces to the consistency desired.
*If desired, remove from heat and stir in 1 Tbs. chilled butter.