Duck Stock (Duck Bones, Water), Chicken Stock, Duck Fat, Mirepoix Stock (Made of Carrot, Celery and Onion Stocks), Dried Chicken Stock, Gelatin, Salt, Tomato Paste, White Wine, Sherry Wine, Soy Lecithin (an Emulsifier), Spices.
To make a classic roasted duck stock, use 1 part Glace de Canard Gold with 20 parts hot water. Bring to a simmer and whisk until completely dissolved. If a stronger stock is desired, add additional Glace de Canard Gold. For sauce preparations, use full strength or add up to 3 parts hot water and simmer for a classic Duck Glace. Makes approximately 4 cups (946 ml) of Roasted Duck Stock. Refrigerate after opening.
Always refer to the actual package for the most accurate information