- 20 KG DUCK BONES (prepared weight)
- 1 litre GROUNDNUT OIL
- 3.5 KG SPANISH ONIONS
- 1.5 KG CARROTS
- 1 KG CELERY
- 1.5 KG FENNEL
- 1.5 litre PORT
- 75cl RED WINE
- 12 litre BROWN CHICKEN STOCK
- 8 litre WHITE CHICKEN STOCK
- USE 4 LITRES OF THE JELLIED STOCK FROM THE DUCK CONFIT LEGS TO ADD FURTHER
- FLAVOUR.
Duck Jus
Ricardo Soares
31st January 2011
Duck Jus
Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following duck jus recipe, by Richard Soares a try?
Ingredients
Method
1.ENSURE THE BONES ARE FREE FROM EXCESS FAT (SAVE THE FAT FOR RENDURING)
2.IN THE BRATT PAN CARAMELISE THE BONES USING THE GROUNDNUT OIL.
NOTE;COOK IN 2 BATCHES TO ENSURE PROPER CARAMELISATION
3.REMOVE BONES FROM THE PAN.DRAIN EXCESS FAT.
4.BROWN WELL THE MIREPOIX IN THE REMAINING FAT
5.DEGLAZE THE PAN WITH THE PORT & RED WINE.
6.RETURN THE BONES TO THE PAN & ADD THE STOCKS & JELLY.
7.BOIL,SKIM & SIMMER GENTLY FOR 2 1/2 HOURS.
8.PASS THROUGH A FINE CHINOIS,RE-BOIL & REDUCE TO 16 LITRES.
9.CORRECT SEASONING.RE PASS,COOL & REFRIGERATE.
10.SOUS-VIDE IN 1 LITRE BATCHES,CLEARLY LABELLED & DATED.
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