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.

Ready In:
3hrs 15mins
Yields:
Units:

ingredients

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 MADE WITH LOVE BY

@chia2160
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@chia2160
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"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."

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  1. chia2160
    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.
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