Crème Anglaise

Ingredients:
500ml whole milk but preferred low fat milk
6 organic egg yolks
1 vanilla pod, scrape
1 cup white granulated sugar
a dash of salt
Preparation:

1. In small pan simmer the milk until hot but not boiling. Combine sugar, egg yolks vanilla seeds and a dash of salt to bring out the flavor. Stir until evenly mixed, then add the vanilla pod or skin.

2. Place on top of the hob at low heat. Gently add the milk stirring constantly with balloon whisk until sauce thickens and creamy.

3. Immediately pour sauce through a fine sieve. 

4. If is not thick enough on your linking. Put back in the pan add 1 tbsp cornstarch, then gradually whisk until lightly creamy custard.

5. Pour into a container, drizzle over the cake.

Duck Demi Glazed Sauce

Brown duck stock is similar to the Fond De Veau is made with veal. This demi glazed/glace sauce is a straight reduction or an optional thickening sauce, looks like jell-o. This sauce that can be used on meat and poultry. Much as I like this duck stock to produced a sauces that’s more refined and quite tasty for my duck and chicken dishes. 
Ingredients:
2 lbs duck bones
1 celery stalk,chopped
medium carrot, diced
150g leeks, chopped
1 medium yellow or white onion, chopped
4 garlic cloves
2 tbsp tomato paste
¼  tsp black peppercorns
1 bay leaves
20g (bouquet garni) assortment of fresh sage, dill, Italian parsley, thyme and rosemary
20 cups of water
Preparation:

1. Preheat oven to 250°C. Place the duck bones, vegetables and garlic in roasting pan and roast for 30-40 minutes or until nice and brown. Transfer the bones and vegetables to a large copper stock pot or any heavy pot with water. Place the roasting pan on the hob over medium heat to deglaze brasier and roasting pan with 2 cups water to scrape up all the browned bits. Transfer browned bones liquid to the pot.

2. Add the peppercorns, bay leave, tomato paste, bouquet garni and season with a little bit of salt if you like.

3. Bring to a boil, reduce low heat, cover and barely simmer the bones the first time for 4-6 hours to extract flavor.

4. Strain the bones and save the stock in to copper casserole pan or any deep pan. Re-boil the brown stock over medium-low heat.

5. Skimming if any oil that comes to the top.

6. Turn off the heat, when the liquid reduces by half or until the stock it reaches desired consistency or should that be a beautiful brown meaty goodness.

7. Once cooked let it cool, pour and save the gravy into a container. I'd suggest you freeze this in an ice cube tray  then transfer them all into a freezer-bag. I prefer to place in a individual small air tight bags, so I have exactly the amount I need for my sauces. Stored in the freezer section of fridge use within 2-6 months  .

Demi Glace (Fond De Veau)

One of the classic mother French sauces "fond de veau" (demi-glace/glaze) is a rich, thick, shinny brown sauce that is itself a base for other sauces to give depth to complex dishes. Making it you need a lot of patient in the kitchen and it worth well. The sauce is made fresh and with love, making it quite aromatic and pleasing to the smell. When the first bubble and steaming coming out from pot. I can smell french in my kitchen! Veal is not always available in Taiwan you can substitute pork bones then add some sliced of beef.

Ingredients:
5lbs veal bones
1 large yellow or white onion, chopped
140g leek, chopped
100g carrots, chopped
75g chopped western celery
4oz tomato paste
2 spring thyme
2 bay leaves
2 green leek leaves
2 spring parsley
¼ tsp whole black peppercorns
3 garlic cloves
pinch of tarragon
water
Preparation:

1. Preheat oven to 250°C. Place the bones, celery, leek, carrots, onion and garlic in a roasting pan and brown them well for about 45-50 minutes. While roasting, make a 2 herb bouquet garni by gathering together the green outer leaves from the leek, parsley, thyme, bay leaves. Tie and wrapped the herb sprigs together with a piece of kitchen twine.

2. The bones and vegetables should be browned all over with dark edges, and should be crisp and caramelized, remove from the oven.

3. Transfer the bones and vegetables to a 20 cups stockpot, then add the tomato paste over the roasted mixture. Place the roasting pan on the hob over medium heat. Add 2-3 cups of water, while stirring, scrape all the dark drippings and any crunchy bits from the sides and bottom of roasting pan. The browned bits are the best parts of your gravy.

4. Add a pinch of dry tarragon, peppercorns and browned bones-mirepoix  liquid to the pot.

5. Bring to a boil, reduce low heat, cover and let simmer approximately 6 hours.

6. By the way don't forget to skim the excess fat from the surface of the stock with a spoon or ladle every 30 minutes as necessary.

7. When the stock is ready, Remove the pot from the heat, then separate the bones. Pour the stock through a fine sieve into another casserole or pot. Press the stock mixture gently to extract their juices.

8. Simmer stock for demi-glace over medium-low heat. Skimming off the fat to get rid of any lumps.

9. Turn off the heat. If you will notice that it will turn the liquid into a 1½- 2 cups. If gravy is too thick just add a little bit water and stir until it reaches desired consistency.

10. Pour and save the gravy into a pyrex or any glass container, let it cool. The sauce can be kept in the refrigerator for a week or frozen for months.

Note:
Remember that gravy will continue to thicken after it has been removed from the heat.