So I went the whole nine yards and made me a very nice brown beef stock for the first time. I roasted plenty of beef shank bones and meat and simmered them with mirepoix. Many hours afterwards, I produced a nice brown stock which I combined with a brown roux and again simmered with mirepoix and other things. After many hours of simmering and reduction, this became my Sauce Espagnole. I froze the whole caboodle into just thirty ice cubes. Next time I have a special event, I'll use this by the cube with some of the brown stock I reserved to make a rich Demi-glace sauce for stuff like pan-fried duck breast or lamb or steak. The whole exercise took over 36 hours of roasting, simmering, freezing, defatting, reducing. Most of the time was passive cooking, where I do the gentle simmering overnight while I sleep or while I'm doing other things.
So I made Demi-glace last night with pan-fried duck breast. Heaven. I was transported back to eating at a very fine French restaurant if I may humbly say so.... I'm just happy to share this with you.
So I made Demi-glace last night with pan-fried duck breast. Heaven. I was transported back to eating at a very fine French restaurant if I may humbly say so.... I'm just happy to share this with you.