Nick wrote:

> While I think most CIA instructors would agree with Bob,

Demi-glace is a classic technical term. It has a very specific
culinary meaning. It's a "half-glaze" or not fully concentrated
combination of an Espagnole sauce and additional stock. A true demi
is made one way. What you describe below is a simple reduction. Not a
bad thing, just not a demi-glace. It may well taste good, may well be
thick and may well please you. But it isn't demi-glace.

It's like saying you made a wonderful creamed corn by cooking green
beans in a creamy sauce base.

What you describe below is a classic roasted poultry stock with one
flaw - no meat. It's an attempt to make a fonds brun (brown stock)
with duck bones alone. The bones will provide some flavor, but the
greatest percentage of the flavor and body will come from the meat.
Cooking it for 6 hours will diminish the finished flavor. Typical
poultry stock is cooked for 3 hours or less because it doesn't get
better with long cooking.

Pastorio

> I have had
> wonderful success over the years making duck Dimi (except for the one time I
> did it overnight and my temp was too high and the water boiled off and I
> almost burnt down my house...).
> Short version:
> Roast the bones (even if already cooked) at 500 for approx 40 mines until
> VERY brown.
> in a stock pot: brown celery, carrots, onion (or leek), garlic, pepper corns
> after all are nicely colored, add 1.5 teaspoons - table spoon of tomato
> paste.
> Deglaze with about 1/4 cup of wine and cook until almost dry.
> Add bouquet garni (thyme, bay, etc)
> toss in the bones, cover with COLD water and bring up to a simmer slowly.
> Often I do not care to make a perfectly clear stock and just let it boil
> away.
> After about 6 hours you have something that is pretty much duck stock. I
> strain the bones and veggies, and return the stock to heat and reduce it to
> like 1.5 cups of liquid. That is pretty much duck dimi and its very rich and
> tasty. As little as a spoonful finishes sauces very nicely. You can also
> reconstitute it into lighter stock rather easily.
>
> If you are just making stock, omit the tomato paste and wine....
>
> Good luck!
> -N
>
>
>
> "Herself" > wrote in message
> ...
>
>>To make duck stock, is it basically the same as chicken stock? And then
>>a demi-glace is stock reduced by half?
>>
>>Just need to make sure I don't screw this up... :-)
>>--
>>'Tis Herself
>
>
>