Customer Reviews

More Than Gourmet Glace De Canard Gold Roasted Duck Stock, 1.5-Ounce Packages (Pack of 6)

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Several times a year I treat my guests (and myself) to a meal starring boneless duck breasts. I love the sweet, dark and rich flavor of the meat. Sometimes I make a fruit based sauce (orange, raspberry or fig) and sometimes a cream and wine based one. Regardless of which type I choose, I ALWAYS include this product to bring extra taste to the sauce.

Glace de Canard is a 20 times reduction of duck and chicken stock, although the duck flavor dominates. Following the classic French recipe for duck stock it includes carrot, celery and onion stock, tomato paste and wine. This type of heavily concentrated stock is a staple in professional kitchens but usually out of the reach of the home chef. First one must have the duck bones and the hours and hours needed to not only make stock but to reduce it to 1/20 of it's volume. This (and More Than Gourmet's other products) allows me to make the type of sauce that one finds in a great restaurant.

A good recipe is included with the glace and additional ones can be found on-line at their website. I usually use recipes from a great sauce reference book "Sauces, Classic and Contemporary Sauce Making" by James Peterson (in his most recent edition of the book he mentions More Than Gourmet by name and recommends the use of their products). For some of the demi-glaces that I use often (the vegetable, chicken and brown sauce) I buy the larger 16 oz. tubs. Because I don't treat myself to duck breast that often I prefer these 1.5 oz. containers. If you are into cooking and love duck, as I do, I think that you will enjoy this.

Sauces: Classical and Contemporary Sauce Making