I've been given a container of D'artagnan veal and duck demi-glace from a friends wife and don't know what to do with it. It is fresh but tastes bland. I have no experience with demi-glace, other than in prepared foods. Please help. I'm not a chef but I am a MASTER SMOKER! Thanks.
That demi-glace IS bland. And thin, more like a strong stock than a true demi-glace. My advice? Put it on the stove top, add a little wine for more flavor, and reduce it by half. Now you'll have something closer to a true demi glace--and ready for a great steak sauce.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
Thanks.
