Veal Stock Please
I'm afraid that I can't give you an answer, but I just wanted to add that I bought 1/2 a veal breast for stock from Sonny D'Angelo a few weeks ago. I used Michael Ruhlman's recipe. 1/2 a breast made 1 qt of stock and 500 ml of demi glace. Very labor intensive, so I can understand wanting to buy it directly.
FYI, Sonny also carries homemade demi, if you're looking for that.
D'angelos demiglace isnt demiglace, it's reduced veal stock and it's awful, it has a bitter aftertaste indicative of burning the bones.
D'artagnan makes an OK veal and duck "demiglace" that you can use for your preparation but again, it isnt demiglace.
You can find it at Dibrunos or whole foods.
Every single product on the market, again let me repeat EVERY SINGLE product on the market labelled demiglace isnt.
Demiglace is very different from reduced Veal jus.