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Take some of the trimmings from the breast and brown them in butter with a little oil. Let them get very dark, but not burnt. Add diced shallots and a crushed garlic clove and let them caramelize. Deglaze with some chicken (or duck) stock, and reduce by half. Keep repeating this step 3 or 4 times. The last deglazing, don't reduce. Strain. Then you can reduce it down to sauce consistency.
I don't understand how repeated reductions by half create multiple glazes.
I don't understand how repeated reductions by half create multiple glazes.
Si. You need to take it down till where there's basically only fat and meat in the pan, and the solids from the stock end up frying a little bit until you add the next batch of liquid.
That is the usual technique. MM is right, though, Bras calls for reducing by half each time, which never made sense to me as far as a way to coarsen jus. I was just curious.
FWIW, I rarely do the multiple deglazings. I used to, but I feel it gives a slightly too roasty flavor. To each his own, though.
red pepper jelly and sherry vinager is nice but it is a little sweet