Duck Stock
Ingredients
- carcass from 1 duck, including neck (separate the neck bone from the carcass so that it will brown in the oven)
- water
Mirepoix
- 2 large carrots, rough chopped
- 3 celery stalks, rough chopped
- 1 large onion, rough chopped
Aromatics
- 1 bay leaf
- 1 tbsp whole peppercorns
- 4 sprigs of thyme
Special Equipment
How-to
- Preheat oven to 400º
- Place the duck carcass and neck bone in an oven-safe pan. Roast for 20-25 minutes or until bones are dark but not burned. (This process will bring about a delightful smoky flavor to the stock)
- Remove from oven and allow to cool. Then place contents into a 6 quart stock pot. Add enough water to cover contents completely
- Add carrots, celery and onions (mirepoix)
- Add bay leaf, whole peppercorns and thyme sprigs
- Bring to a boil uncovered. Then simmer uncovered, over medium-low heat, for about 3-4 hours
- Drain and strain liquid and allow to cool slightly, then refrigerate
- Skim the layer of fat that forms on the surface and the stock is ready to use
Tip: Duck stock freezes well. After straining and completely cooling the stock, pour into an ice cube tray and freeze until solid. Then transfer cubes to a freezer bag (don't leave in ice cube trays because it will pick up odors from the freezer).