Duck Reduction

Directions

1. 1
   In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni.
2. 2
   Bring the liquid up to a boil and reduce to a simmer.
3. 3
   Simmer until the liquid reduces by half, about 1 1/2 hours.
4. 4
   Strain through a fine-mesh strainer and cool.
5. 5
   Refrigerate overnight and remove any congealed fat from the surface.
6. 6
   The reduction can be stored in the freezer in ice cube trays for 1 month.