Duck sauce

5 kilograms	duck carcasses
1/3	celeriac
1	leek
1 big	carrot
3	celery sticks
2	onions
1	bulb of garlic
6 springs	thyme
4	bay leaves
2 grams	coriander seeds
3 grams	black peppercorns
50 to 100 grams	cold butter cubes

Toast the duck carcasses on an oven rack with a oven tray underneath. Do this at 200 degrees Celsius for 50 minutes. Then transfer the carcasses into a big pot and cover it completely with water. Bring this to a boil on a medium heat. When a white foam starts to form remove it with a small ladle. Meanwhile take one big celeriac and clean it. Now cut the celeriac in big cubes and keep two third in your fridge for later. Then trim the end of the leek, cut it in half and wash it to remove any dirt or bugs. Now cut it. Then cut the carrot in half and cut it in big pieces. Do this as well with the celery sticks. Then finally cut the onions in half and clean them. Now chop them. Once the water in the pot is boiling add the chopped vegetables. Then cut the garlic in half and add it to the pot together with the thyme, the bay leaves, the coriander seeds and the black peppercorns. Now make sure everything is covered with water and let it simmer on a low heat for at least 8 hours. After that drain the liquid on a colander and let it drain for at least half an hour, so you don’t waste a single drop of broth. Then reduce the broth for 80% or until the desired flavor is reached. Meanwhile use a ladle to remove any fat or white foam that floats on top. When that’s done while stirring bind the sauce with around 50 to 100 grams of cold cubes of butter. Then pass it through a fine sieve and taste the sauce for seasoning. If the sauce is to fat add a touch of white wine vinegar to balance it out.

Recipe used in pigeon dish