Red Wine Jus is a meat sauce that is made with reduced red wine and reduced meat stock. I prefer using duck bones instead of the usual veal bones because duck bones are more flavorful and not overpowering. And also, I’m allergic to cow.
- 6 duck carcasses
- 2 onions, chopped
- 2 carrots, chopped
- 4 celery stalks, chopped
- 4 garlic cloves
- 2 TBS black peppercorns
- 2 thyme sprigs
- 2 rosemary sprigs
- 2 bay leaves
- 1 cup red wine vinegar
- 2 bottles red wine
For the duck carcasses, add in the neck and wings too if you don’t plan on using them for other purposes. Try to trim off as much fat as possible. Roast duck carcasses with some olive oil and salt in an oven at 450°F until nice and brown. In a large stock pot, add browned bones and fill water to cover. Bring to a boil, and simmer until reduced by half.
Remove bones and continue to reduce in a clean pot until gelatinous. On average, 6 carcasses will give you 1.5-2 quarts of gelatinous reduced stock.
Peel the onions and carrots and chop into 1-inch pieces. Cut celery stalks into the same length pieces. In a clean stock pot, heat up some neutral oil and sweat the onions, carrots, and celery. Stir, once soft, add garlic, peppercorns, thyme, rosemary, and bay leaves until aromatic. Add in red wine vinegar and continue stirring.
Cook until almost dry and add in the two bottles of red wine. I prefer using deeper, drier red wines with hints of berries. Reduce until almost syrupy.
Strain red wine syrup into a clean pot, discard solids, and add in 1 cup of gelatinous reduced meat stock.
The jus should have some body to it and taste slightly acidic from the red wine. If you want more body to the jus, continue to reduce meat stock, or add some butter. Usually, you don’t need any salt but always taste to double-check.
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