Fond de veau - replacement?

[FrenchCook]

I used to live in France and for New Year's eve I was planning to make duck breast in cherry sauce for guests. I've only just remembered it requires fond de veau, which I've never seen here in the UK. What could I replace it with?

It's concentrated veal stock isn't it? It will probably be too short notice to get veal bones from the butcher now but you can make a decent fond de boeuf if you can get hold of enough beef bones.
Make a simple stock with half your bones.
In another pan cook down soffrito, start slowly but let it caramelise a bit at the end. Add tomato purée, red wine, the stock you have already made and the rest of the bones (roast them first to intensify the flavour snd add in the juices, fat and any bits from the tin). Bring to the boil and then simmer for hours until it is halved in volume and really tasty. Strain it, then you can freeze it until needed.

Looks like it us available albeit on the pricy side:

www.finefoodspecialist.co.uk/groceries/stocks-jus-condiments/veal-stock

Wow that is pricey @GrumpyPanda

Thank you @ODFOx yes unfortunately I won't have the time. When J googled it Demi Glace came up and my local waitrose has it. Have you used it before? Would it be an acceptable substitute do you think?

Heston’s ‘Finishing Jus’ at Waitrose is a decent sub.

Demi-glace is perfect for using in sauces! Easier than actual stock since it's already reduced.

Ooo that sounds perfect then! I was wondering if it was somehow more concentrated or how to use it, so thinking of it as reduced stock helps!