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Sherry Glaze for Pato Confitado

yield
275g glaze
servings
15-20
expiration date
2 weeks
ADDITIONAL PREP RECIPE
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ingredients

250g La Cigarerra PX sherry

150g dark brown sugar

6g kosher salt

5g sherry vinegar

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sourcing
PROCEDURE
  1. Combine the aged sherry, dark brown sugar, and salt in a small pot.
  2. Simmer to burn off alcohol & reduce by 25% volume.
  3. Remove from heat.
  4. Add sherry vinegar.
  5. Cool & set aside to glaze duck to order.
CRITICAL CONTROL POINT

If sherry ignites, it will reduce quickly & the sugar will burn. Keep an eye on it.

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