Duck Demi-Glace

Ingredients for 1 servings:

• 1 duck(s), approx. 1.8 kg
• 1 large tomato(s)
• 2 thick parsley roots
• 1 bottle of red wine
• 2 tbsp tomato paste
• 2 garlic cloves
• 2 sprig(s) mugwort
• 1 onion(s)
• 2 carrots
• 2 sprigs of thyme
• 1 tbsp juniper berries
• 1 leek(s)
• 1 bunch of parsley
• 2 bay leaves
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

reduced duck stock as a basis for a sauce

Wash the duck and cut into 4 to 6 pieces. Preheat the oven to 200°C. Place the oven rack with the roasting pan on the middle rack. Place the duck pieces in the hot roasting pan and roast for about an hour, turning frequently. 20 minutes before the end of the roasting time, add the roughly chopped, washed but untrimmed vegetables. After the roasting is over, remove the roasting pan from the oven. Brown the tomato paste in a large pot. Deglaze with about 2/3 of the red wine and allow the wine to reduce. Transfer the duck and vegetables from the roasting pan to the large pot. Using a wooden spoon, scrape up any remaining juices from the roasting pan with a little hot water and add them to the stock. Cover the ingredients in the pot with cold water, bring to a boil once, and then pour in the remaining red wine. Add all the spices. Simmer the stock on very low heat for about 2 hours. After cooking, strain the stock through a sieve. Strain the liquid again through a fine sieve lined with cheesecloth. Chill the stock, then completely remove all the fat, bring back to a boil, and reduce by 1/3. Pour into a hot, boiled twist-off jar and immediately seal the jar. Let it cool upside down.