Recipe: Duck Stock

Duck Stock

  • 1  Duck Carcass
  • 2 Cups Red Wine
  • 1 ½ Cups Onion, Peeled & rough cut in 1 inch pieces
  • 1 Cup Carrot, Peeled & rough cut in 1 inch pieces
  • 1 Cup Celery stalk, Rough inch pieces
  • 3 Cloves Garlic
  • ¼ bunch Thyme, Fresh
  • 3 T Canola oil
  • Water to cover Bones.To make a more intense flavored stock use chicken stock instead of water
  1. Trim any extra fat from the duck carcass.
  2. Heat oil in a stock pot, add the duck carcass and sear it on all sides adding vegetables after the searing the second side.
  3. Deglaze the pan with the red wine, and reduce to about ¼ cup.
  4. Add enough water  to cover the bones.
  5. Simmer for 2 ½  hours.
  6. Strain out the solids and cook with the duck stock, or chill it immediately and store in the fridge (4-5 days) or freezer (12 months).
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: