Duck and Veal Demi-Glace - D'Artagnan

Duck and Veal Demi-Glace - D'Artagnan

Delight in the unique flavors of Duck and Veal Demi-Glace - D'Artagnan. Duck and veal bones, aromatic vegetables, water and wine, simmered for hours until the liquid concentrates into a demi glace. It comes in seven ounce tubs and it is the reason restaurant sauces taste the way they do.

Why you'll love it

• Real bones, real time — Duck and veal bones cooked down for hours, which is what gives it body rather than just salt.
• Wine in the pot — The wine goes in with the vegetables, so the acidity is built in from the start.
• Concentrated — A spoonful thickens and deepens a pan sauce without any other thickener.
• Freezer staple — Spoon it out by the tablespoon and it keeps, so nothing is wasted.
• Seven ounce tub — A tub that covers several dinners without taking up much shelf space.

How to enjoy Melt a spoonful into a pan after searing meat, with a splash of wine and the resting juices, or stir it into a stew that tastes thin. It also lifts a mushroom sauce or a braise out of the ordinary.

The shortcut that does not taste like one, and the thing pro chefs always have in the freezer.