Saveur.com: Daily Fare: One Good Find: Duck and Veal Demi-Glace

Saveur.com: Daily Fare Latest Recipes from saveur.com

Start taking a college level music theory class today. This beginner class is now accessible to aspiring musicians of all ages. Learn all of the basic concepts in an easy to follow manner. From our sponsors

One Good Find: Duck and Veal Demi-Glace Dec 24th 2013, 19:00, by Farideh Sadeghin Enlarge Credit: Laura Sant Demi-glace is one of those ingredients that I wish I had on hand more often in my kitchen. Made from reducing a long-simmered stock, this beautiful and rich brown sauce is considered a staple in classic cooking, enriching countless sauces and adding complex flavor to soups and stews. This time of year, I love using it to boost the flavors in my special occasion dishes, but I find it a bit too labor-intensive to prepare, so I buy it. My favorite is the duck and veal demi-glace from D'Artagnan. Made using all natural ingredients—loads of aromatic vegetables, water, and wine—D'Artagnan's secret is to slowly cook it for 48 hours, resulting in a demi-glace that has a rich and deep flavor, adding silkiness and body to my sauces. I keep some in the freezer so I can pull it out whenever I need it. D'Artagnan Duck and Veal Demi-Glace, $6.99 for 6.5 oz. at dartagnan.com

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions