Fig Demi Glace
1 tsp olive oil
1 medium sweet onion, diced
8 oz Glace de Veau Roasted Veal Stock Reduction
6 white figs, sliced
2 Tbs fig preserves
3/4 cup port wine
Salt and pepper, to taste
*1 Tbs chilled unsalted butter
- Sweat onions in olive oil in a sauté pan.
- Add port and reduce by 50%.
- Stir in Glace de Veau Roasted Veal Stock Reduction, fresh figs and fig preserves; bring to a simmer. Reduce to desired consistency.
- Season to taste with salt and pepper.
*Lift with butter, stir in 1 tbsp chilled butter off heat.