D'Artagnan Demi Glace, Duck & Veal
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Cooking instructions
Port Wine Sauce: After removing meat or poultry from pan, saute 1 diced shallot. After 15 seconds, add 1/2 cup port wine. Reduce until a little liquid is left. Add 2-3 tbsp. of demi glace. Bring to a boil and serve immediately. Keep refrigerated or frozen.
Ingredients
Concentrated Stock from Duck and Veal Bones, Water, Red Wine, Celery, Onions, Carrots, Tomato Paste, Garlic, Spices.
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