Duck Stock Sauce


2 c. duck stock or 3 c. of lighter stock, such as goose, pheasant, or grouse
1/2 tsp. dried tarragon
zest of one tangerine
dash Worcestershire sauce
2 tbsp. bourbon (optional)
corn starch
1 tbsp. butter


Heat the stock with the next six ingredients (salt and pepper to taste, depending on stock).  Reduce volume to around 1 cup.  Thicken with corn starch, adding butter to finish.



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