Herself wrote:
>
>To make duck stock, is it basically the same as chicken stock?

Essentially the same recipe/procedure... plenty of info available on the net,
he
http://www.meilleurduchef.com/cgi/md...ce/fond_canard
_ill.html

>And then a demi-glace is stock reduced by half?

Preparing a true demi glace is a bit more involved than a simple reduction...
but there is no reason one couldn't reduce any stock to intensify flavor and to
conserve storage space. Duck stock is best produced with uncooked parts, then
chilled and defatted... duck fat is excellent for many recipes, wonderful as a
spread on bread instead of butter.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."