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Duck And Veal Demi Glace - 7 OZ
Est. 1985. Protectors of excellence. A rich duck and veal stock for making flavorful sauces. No artificial ingredients. No preservatives. Finally, a simple solution to all those recipes that require a rich, brown stock to make sauce. Prepared using modern culinary techniques, our demi glace's gelatinous natures comes from the long, slow cooking of bones. You will be amazed at the body and rich flavor our demi glace your sauce. Inspected for wholesomeness US Department of Agriculture. www.dartagnan.com. Product of USA.
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Calories | 20.0kcal | (-) | ||||
---|---|---|---|---|---|---|
Total Fat | 0.0g | 0% | ||||
Saturated Fat | 0.0g | 0% | ||||
Trans Fat | 0.0g | (-) | ||||
Cholesterol | 0.0mg | 0% | ||||
Sodium | 100.0mg | 4% | ||||
Total Carbohydrate | 1.0g | 0% | ||||
Dietary Fiber | 0.0g | 0% | ||||
Total Sugars | 0.0g | (-) | ||||
Protein | 4.0g | (-) | ||||
Vitamin A | 0.0mcg | 0% | ||||
Vitamin C | 0.0mcg | 0% | ||||
Calcium | 0.0mg | 0% | ||||
Iron | 0.0mg | 0% |
Port Wine Sauce: After removing meat or poultry from pan, saute 1 diced shallot. After 15 seconds, add 1/2 cup port wine. Reduce until a little liquid is left. Add 2-3 tbsp. of demi glace. Bring to a boil and serve immediately. Keep refrigerated or frozen.
DARTAGNAN
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