Add the cream and reduce again by half, about five minutes.

These aim to reduce the initial learning times to about 40-60 minutes.

Simmer until the stock is reduced by half, about 20 minutes.

Lower the heat and let simmer until it has reduced by half, about 10 to 12 minutes.

Bring to a boil, and reduce by half, about 10 minutes.

Reduce heat to low, cover and cook gently for about 5 minutes.

Cook until wine is reduced by half, about 5 minutes.

Boil over high heat until reduced by half, about seven minutes.

Turn the pieces, reduce the heat and cook about 5 minutes or until done.

Simmer over high heat until reduced to 1/4 cup, about 5 minutes.