Duck Demi Glace with Hoisin and Ginger

Prep Time : 15 minutes
Cook Time : 10 minutes
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Serves Approximately 8 oz

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

  1. Sweat shallots, ginger, garlic and vinegar in a saucepan for 5 minutes.
  2. 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.



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