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Our duck and veal demi-glace is made all-naturally with a traditional recipe using duck and veal bones, aromatic vegetables, water, and wine, then slow-cooked for hours to concentrate the flavors. Demi-glace adds body and richness to sauces and is a freezer staple for both pro chefs and home cooks.
Use demi-glace as a base for your favorite meat sauces, stocks, soups and braises. For a delicious pan sauce in minutes, sweat some chopped shallots in pan-drippings, add fresh herbs and deglaze with demi-glace. Add a small knob of black truffle butter to finish. Delicious!