How to make it

  • Heat Graisse de Canard Gold in a large casserole over medium-high heat.
  • Stir in onions and cook until golden brown, stirring often.
  • Add the reconstituted Glace de Canard Gold, vinegar, and thyme to onions, bring to a boil, and cook until liquid coats the onions, stirring often.
  • Season with salt and pepper.
  • Transfer to glass jars and refrigerate.

Reviews & Comments 2

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  • riverrat715 10 years ago
    I love onions and this sounds great but where do I get this duck fat and stock? Can I substitute chicken stock and butter? Thanks
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  • kjroxx 11 years ago
    This looks ridiculously good. I think I'm going to cry...
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