Try this Duck Reduction recipe, or contribute your own.
Suggest a better descriptionEMERIL LIVE SHOW #EMIB01, SMOKIN SOUPS, STEWS AND RAGOUTS In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni. Bring the liquid up to a boil and reduce to a simmer. Simmer until the liquid reduces by half, about 1 1/2 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The reduction can be stored in the freezer in ice cube trays for 1 month. Yield: about 2 1/2 cups Posted to recipelu-digest by molony
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 47 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.3mg | 1 % | |
Potassium 247.2mg | 7 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 8.4g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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