Duck Stock

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3 hours Prep: 30 minutes Cook: 3 hours

1194 calories per serving view nutrition facts

Ingredients

5	pounds	duck	backs, necks, carasses, giblets, NO livers
2	large	onions	coarsely chopped
2	medium	carrots	peeled, trimmed, coarsely chopped
2	stalks	celery	with leaves, trimmed, coarsely chopped
2	cloves	garlic	crushed
1	bunch	parsley leaves	stems
2	sprigs	thyme
1	pinch	thyme	dried
1	each	bay leaf
1/2	teaspoon	salt	coarse
6	each	peppercorns

Directions

Wash duck parts well and place them in a large stockpot.

Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.

Lower the heat and add all of the remaining ingredients except the peppercorns.

Simmer, uncovered, for 3 hours.

Add water as needed to cover the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of the simmering process.

Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth.

Gently press the solids to extract all of the liquid possible.

Discard the solids and cool the liquid to room temperature.

Refrigerate until chilled and lift off the solid fat that forms at the surface.

Discard the fats.

Pour the stock into containers for storage, label and date.

Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.

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I tried this recipe simply because I was searching for any chicken recipe, and the name just looked wonderful! It was served to two hungry teenage boys, and was an instant success - 4 portions almost instantly devoured - and the vegetarian of the house even tried the sauce! No doubt not the most slimming thing around, but brilliant winter food, and let's face it, teenage boys don't slim :) Absolutely brilliant, and definitely to be repeated.

Reviewed by KiwiFi