Duck Jus

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Step 1: Duck

Draw the ducks, then cut them into 3 ounce (80 g) pieces.

Roast the duck in some grapeseed oil in a roasting pan over a very high heat. When it has reached the desired brownness, add the cloves of garlic in their skin and sweat, then drain in a large colander.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits