- 2 cups Bonewerks Culinarte Glace de Canard
- 1/4 cup Cognac
- 2/3 cup Red Wine
- 1/4 cup Heavy Cream
- 1 Sprig Thyme, Chopped
- 1 Bay Leaf
- 5 Juniper Berries (lightly smashed)
- Zest of 1/2 an Orange (optional)
HEAT cognac and red wine in a medium saucepan; reduce by 2/3.
STIR in Bonewerks Culinarte Glace de Canard, juniper berries, thyme, bay leaf and cream. Reduce until nape. Remove herbs and season to taste with salt and pepper, garnish with orange zest if desired.