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duck bones
1 L fond brun
-
60-125 g sugar
100-125 g vinegar
-
8 oz jus orange
jus lemon
cornstarch
=Roast duck bones, make stock from 1., gastric with 2.
Add 2. and 3. to stock, using diluted cornstarch to thicken.
1 L fond brun
-
60-125 g sugar
100-125 g vinegar
-
8 oz jus orange
jus lemon
cornstarch
=Roast duck bones, make stock from 1., gastric with 2.
Add 2. and 3. to stock, using diluted cornstarch to thicken.
