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Old 10-28-2007, 07:09 PM   #11
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Originally Posted by college_cook View Post
I dunno what you're leaning towards, but great stock always screams great sauce to me.

Just an aside, I know most cooks hate making stock, but it's something that I really love to do. I'm always very excited when I get the opportunity to really pay close attention to a stock, and have the time to skim for hours and pay close attention to its clarity, etc.
Yeah, I was also thinking of a Chinese five-spice laced port/red wine and duck demi. Maybe serve that with a seared duck breast and foie gras combo.
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