duck stock
- Ready In:
- 3hrs 15mins
- Ingredients:
- 15
- Yields:
-
3 quarts
ingredients
- 2 duck carcasses (about 4 pounds)
- 1 tablespoon olive oil
- salt
- fresh ground black pepper
- 3 cups chopped onions
- 1 1⁄2 cups chopped carrots
- 1 1⁄2 cups chopped celery
- 1 head garlic, split in half
- 6 bay leaves
- 1 cup dry red wine
- 1⁄4 cup tomato paste
- 3 quarts water, about
- 10 sprigs fresh thyme
- 8 sprigs fresh parsley
- 1 teaspoon black peppercorns
directions
- 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.
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RECIPE SUBMITTED BY
chia2160
valley forge, 0
<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p>
<p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p>
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<p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! <br />and before that, i was on wheel of fortune! yes, with pat and vanna. i was the big winner, and i won a trip to hong kong for a week, somewhere i never would have seen otherwise- <br />i have 4 daughters, 3 gkids and 1 on the way-- so far</p>
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