Duck Glace with Hoisin and Ginger

(makes approx. 8 oz.)

  • 1 tbsp.  Chopped Shallots
  • 1 tbsp.  Chopped Fresh Ginger
  • 1 tsp.  Chopped Garlic
  • 1/4 cup  Plum Vinegar
  • 4 oz.  Bonewerks Culinarte Glace de Canard
  • 1/4 cup  Hoisin Sauce
  • 1 tbsp.  Plum Preserves
  • *1 tbsp.  Chilled Unsalted Butter

SWEAT shallots, ginger, garlic and vinegar in a saucepan for 5 minutes.

STIR in Bonewerks Culinarte Glace de Canard, hoisin sauce and preserves. Simmer until sauce reduces to the consistency desired.

*If desired, lift with butter. Stir in 1 tbsp. chilled butter off heat.