DUCK STOCK
i had my butcher cut up 2 ducks for me for 2 dinners, this is what i made with the trimmings, courtesy of emeril. cooking time doesn't reflect the fact that you should make this a day ahead, refrigerate overnight,and skim the fat before using or freezing, just like chicken soup. use this as you would any stock.
Provided by chia2160
Categories Stocks
Time 3h15m
Yield 3 quarts
Number Of Ingredients 15
Steps:
- Break and crack the carcass.
- In a large stockpot, heat the vegetable oil.
- Season the bones with salt and pepper.
- Add the bones to the pot and brown for about 10 minutes, stirring often.
- Add the onions, carrots, celery, garlic, and bay leaves.
- Season the mixture with salt.
- Cook until the vegetables are soft, about 5 minutes, stirring often.
- Add the wine and tomato paste and stir to mix.
- Cook for 5 minutes, stirring occasionally.
- Add the water.
- Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture.
- Bring the mixture to a boil.
- Skim off any cloudy scum that rises to the surface.
- Reduce the heat to medium and simmer, uncovered, for 3 hours.
- Strain through a fine-mesh strainer and cool.
- Refrigerate overnight and remove any congealed fat from the surface.
- The stock can be stored in the freezer for 1 month.
Nutrition Facts : Calories 252.3, Fat 5.1, SaturatedFat 0.8, Sodium 282.7, Carbohydrate 36, Fiber 6.1, Sugar 13.6, Protein 4.7
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Piyaratna Parara
p.p88@aol.comThis is a great recipe for duck stock. I've used it several times and it always turns out great. The stock is rich and flavorful, and it's perfect for making soups, stews, and other dishes.
Amarachi Nwaneri
nwaneri_amarachi@aol.comI made this stock last night and it was delicious! I used it to make a duck curry and it was the perfect addition. The stock was flavorful and rich, and it really made the curry.
Mabatho Nkosi
mn77@gmail.comThis stock is amazing! I used it to make a duck confit and it was the best confit I've ever had. The stock was so flavorful and rich, and it really made the confit sing.
viktorIOS 11
180@gmail.comI love this duck stock recipe! It's so easy to make and it always turns out great. I've used it to make a variety of dishes, including duck soup, duck stew, and duck risotto. It's always a hit!
Louise Rautenbach
l.rautenbach82@gmail.comThis is a great recipe for duck stock. I've used it several times and it always turns out great. The stock is rich and flavorful, and it's perfect for making soups, stews, and other dishes.
Xaliimo Xaliimo
xaliimoxaliimo19@yahoo.comI made this stock last night and it was delicious! I used it to make a duck curry and it was the perfect addition. The stock was flavorful and rich, and it really made the curry.
1zz ahmeed
1zz.ahmeed64@hotmail.comThis stock is amazing! I used it to make a duck confit and it was the best confit I've ever had. The stock was so flavorful and rich, and it really made the confit sing.
Muhamad Jamal
j-muhamad17@hotmail.comI love this duck stock recipe! It's so easy to make and it always turns out great. I've used it to make a variety of dishes, including duck soup, duck stew, and duck risotto. It's always a hit!
Phumlaphi Bongwa
bongwa.phumlaphi68@hotmail.frThis is a great recipe for duck stock. I've used it several times and it always turns out great. The stock is rich and flavorful, and it's perfect for making soups, stews, and other dishes.
Infinix Mobile
i-mobile@gmail.comI made this stock last weekend and it was delicious! I used it to make a duck soup and it was the perfect addition. The stock was flavorful and rich, and it really made the soup.
Amin Dawar
d-amin62@yahoo.comThis duck stock was amazing! I used it to make a duck gumbo and it was the best gumbo I've ever had. The stock was rich and flavorful, and it really made the gumbo sing. I will definitely be making this stock again and again.