Duck demi-glace is a staple ingredient that is used for a variety of sauces, gravy, duck glace and for making a delicious spreadable duck pate. In this recipe we assume you have made already duck broth from duck meat and bones. You can read here how to do that.

Keeping duck demi-glace in your freezer is a sure way to always be able to make delicious sauces and dishes.

The art of making duck demi-glace

We make a duck broth basically by just submersing the meat and bones in water. This mixture is to simmer for at the least 2 h. For the carcasses and necks, heads, wings and feet we need roughly 7 L water. After simmering we have left 6.5 L The filtrated broth is then evaporated at medium high fire to reduce to 450 ml. So we concentrate the broth 14-15 times. As there is still some fat and protein grit on top, we let the concentrate cool down overnight in the fridge and then in the morning we remove the grey, solidified fat and grit to leave the pure demi-glace that is also a strong orange-red jelly.  It sets around 20-25 C and upon warming this demi-glace will melt between 28 C and 38 C.

Special equipment

none

 

Duck demi-glace ©️ Nel Brouwer-van den Bergh

Duck demi-glace

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings: 10
Course: Staple ingredient
Cuisine: French
Ingredients Method

Ingredients
  

Ingredients to make the demi-glace
  • 7 Qt (6.5 L) duck broth made from bones and meat
  • 2 tsp sherry vinegar

Method
 

Making the duck demi-glace
  1. After having filtrated the duck broth, place the broth in a large enough pan
  2. Heat the broth at medium high fire and get it to a good boil
  3. Add a tsp of sherry vinegar [; the vinegar boils off, but leaves intense taste
  4. Add another tsp of sherry vinegar, when you have concentrated 5 fold
  5. Concentrate this further to a level where 450-500 ml is left
  6. Then poor the warm concentrate in a bowl and let it cool down overnight in the fridge
  7. In the morning, scrape off the grey top layer, containing fat and some protein grit
  8. Preserve the gelatinous lower dark red layer of concentrated broth that has set
  9. Use it or freeze it in lumps.

Method: boiling
Food allergy & intolerance information: none

Remarks

1. It is wise not to add salt to your broth, so that your concentrate does not become overly salty. It is wiser to add salt only in the very end application after having used the duck demi-glace.

2. Store the demi-glace in the refrigerator for several days, or freeze in chunks and keep in the freezer for 6 months.

Leave A Comment

Recipe Rating