Demiglace? That fits the bill. If you don't have duck stock to cook down, I'd imagine the veal variety you can get from stores would play nicely... maybe go in an au poivre direction with a few twists of pepper and a splash of brandy in it?
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Demiglace? That fits the bill. If you don't have duck stockl to cook down, I'd imagine the veal variety you can get from stores would play nicely... maybe go in an au poivre direction with a few twists of pppper and a splash of brandy in it?
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