You’re welcome, but even if it’s a low effort hack, going with a low boil is going to be faster. Just the degree of supervision is different!
Hey, I’m up for anything that lowers my level of effort and attention, but delivers the same results 
Just reporting back to say that the glacé de viande I made became part of an amazing batch of sauce for a NYE Steak Au Poivre meal last night, that I’m enjoying leftovers of right now 