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Juniper Balsamic Glaze

Ingredients

  • 1/2 onion chopped small
  • Neck of the duck
  • 1 solo garlic minced small
  • 1/2 c chicken stock or duck stock if you have it!
  • 1 tsp of juniper berries lightly crushed
  • 1/8 c juniper berry balsamic vinegar
  • 1/8 c oregano white balsamic vinegar
  • 1 tbsp honey
  • Small bunch of fresh oregano rough chopped just to release oils
  • Small bunch of fresh thyme rough chopped just to release oils

Instructions

  • Fry the neck of the duck in the juices left over from searing.
  • Add onion and saute until soft
  • Add garlic and saute for a few seconds until all softened
  • Transfer everything to a saucepan
  • Add the stock and balsamic vinegar
  • Add the herbs and whisk to mix
  • Let simmer on low until about half reduced,
  • Add salt and pepper to taste, then put through strainer
  • Put back into the pot, add honey, and let reduce until a thick glaze

Notes

It thickens quickly once the honey is put in, just keep an eye on it.