Crab reduction

2	crab heads and trimmings
3	shallots
1 bulb	garlic
200 g	white wine
100 g	Pernod wine
1 liter	water
3 sprigs	thyme
1	bay leaf
1 sprig	tarragon

Take the crab heads and break them open. Then remove the death man’s fingers, these are very bitter so double check to be sure. Now pour a drizzle of oil in a hot pan and start pan frying both the crab head and the crab trimmings. Give it a good mix every now and then to insure you get a color all around. Meanwhile cut the shallots in half and clean them. Then slice them in thin slices and add them to the pan. Now cut the garlic in half and add it to the pan as well. Continue pan frying till you’re happy with the color. Once that’s the case deglaze the pan with the white wine, the pernod and the water. Also add the thyme, the bay leaf and the tarragon. Let this simmer on a low heat for 45 minutes. After that drain the broth and let it drip for at least 30 minutes so you don’t waste a single drop. Then let it reduce for 90% till it’s a thick and super flavorful reduction, this is liquid gold! Once reduced pass it through a fine sieve. Now this reduction is already so good, but I’m going to show you how to turn it into a beautiful crab cream.