Saturday, November 3, 2007

Duck Stock

8 duck necks
1 medium yellow onion
1 small carrot
1 stalk celery with leaves
1 large bay leaf
8 parsley stalks and leaves
12 black peppercorns
4 sprigs thyme

Roast the necks or carcass in a 400 degree oven until nicely browned, turning to brown all sides, then place in a stockpot and cover with water. Add one roughly chopped onion, carrot and celery stock, then toss in peppercorns, bay leaf, thyme, and parsley. Cover the pot and simmer until the stock reduces by roughly one half. Place cheesecloth into a sieve over a large bowl and pour the stock into the sieve to separate the broth from the meat, bones and vegetables. Refrigerate and skim off the fat, then freeze for later use.

Notes:You can make use of a full carcass instead of just necks for this stock. Adding 3 cloves of garlic and 12 Crimini mushrooms along with 1t of tomato paste, while deleting the celery and carrot makes a nice alternative to the above recipe.

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