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Duck Stock

 

Homemade duck stock is as delicious as any stock you make by yourself, it may take some time, but when you taste it, you will feel it's well worth the effort.
231

Yield

40

servings

Prep

30

min

Cook

3

hrs

Ready

3

hrs

 

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 bay leaves
*
½ teaspoon salt
coarse
6 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.

Makes about 4 quarts,

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 11948% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 70mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 27g
Vitamin A 14% Vitamin C 5%
Calcium 1% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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