In this series, photographer Melanie Dunea of My Last Supper takes a peek into the minds of working chefs and gets them to reveal their most prized possessions.
Chef superstar Daniel Boulud shows off his prized duck press for this week's Treasured: Daniel Boulud. It's used to extract juices that are then used in a sauce. "Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental. There are many ways to create thickness and texture in a sauce that are more delicate, healthy and powerful [than just butter]." Here, he shares four tips for making French sauces.
1. Begin with an exceptional reduction.
In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.