Duck Stock

Photo: flickr user Rex Roof

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

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,

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.

This recipe yields about 6 cups of stock.