Duck Stock
By: Anonymous
Published: Friday, February 12, 2010 - 12:11am

Ingredients




2 Duck carcasses - (abt 4 lbs)
1 tablespoon Olive oil
Salt to taste
Freshly-ground black pepper to taste
3 cups Chopped onions
cup Chopped carrots
cup Chopped celery
1 Garlic head split in half
6 Bay leaves
1 cup Dry red wine
cup Tomato paste
3 quarts Water - (about)
10 Fresh thyme sprigs
8 Fresh parsley sprigs
1 teaspoon Black peppercorns

Preparation

1 Break and crack the carcass. In a large stock pot, 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,  2 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. 3 This recipe yields about 6 cups of stock. 


Tools










    .  





Place your ad here Loading...