Duck Stock (Save That Carcass)

Submitted by JustJanS

"Russ and I love duck and I love to make stock with the remaining carcass, wing tips and that big neck. I remove the skin from the neck. We mostly eat marinated Asian style duck, so I pop the wings and neck in the marinade and then bake them alongside the bird for a while. I also strain off the fat and cooking juices and after removing the layer of fat, add the jellied juices to my stock. I use the stock for noodle soup for the two of us."

 

• Ready In: 2hrs 15mins
• Ingredients: 11
• Yields: 3 cups

ingredients

• 1 roast duck carcass, including wings and neck
• 1 large onion, peeled and roughtly chopped
• 1 large carrot, peeled and roughtly chopped
• 2 stalks celery, roughly chopped
• 1 red chili pepper, slit
• 2 garlic cloves
• 4 slices ginger
• 1 star anise
• 2 pieces lime rind, no pith
• 3 coriander sprigs
• 1⁄2 teaspoon black peppercorns, lightly crushed

directions

1. Throw everything into a large pot and cover with water (about 3 litres). Bring to the boil then reduce to a simmer and cook for 1 1/2 hours, skimming any scum that rises.
2. After simmering, strain into a bowl pressing the meat and veg gently to remove all the liquid. Discard carcass and veg etc. Add in any reserved meat jelly (see my intro) and return stock to the cooktop.
3. Boil until 2 or 3 (500-750 ml) of stock remain. I stop reducing when the flavour is good. Strain again.
4. Cool quickly, label and freeze.
5. No need to season it-that happens when I use it for soup in the future.

Reviews

[Peter J]

Yum! I made this using leftovers from a Peking duck and used it to make a soup with duck, bacon, mushrooms and noodles. It had lots of flavour and I didn't need to add anything else much to the soup.

 

[NVirginian]

This was wonderful! I used a duck carcass from a beer can duck we do every year at Christmas. The only thing I did different was to saute the veggies for a few minutes in some bacon grease because I had it on hand and I knew it would add an extra element of subtle flavor. Also, I used an electric pressure cooker 35 minutes high pressure and it came out amazing! Thank you!

 

[Leggy Peggy]

You'd be proud of me! I saved two carcasses and made this amazing stock. I doubled all the ingredients except the water. Five litres were plenty to cover the two corpses and extras. It took about two hours at step 3 to reduce the stock. I ended up with a sensational and strongish duck consomme. I made it to use in your Recipe #93139, but I could have slurped my way through the entire pot. Thanks so much for posting.