DUCK STOCK
i had my butcher cut up 2 ducks for me for 2 dinners, this is what i made with the trimmings, courtesy of emeril. cooking time doesn't reflect the fact that you should make this a day ahead, refrigerate overnight,and skim the fat before using or freezing, just like chicken soup. use this as you would any stock.
Provided by chia2160
Categories Stocks
Time 3h15m
Yield 3 quarts
Number Of Ingredients 15
Steps:
- Break and crack the carcass.
- In a large stockpot, 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, stirring occasionally.
- Add the water.
- Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture.
- Bring the mixture to a boil.
- Skim off any cloudy scum that rises to the surface.
- Reduce the heat to medium and simmer, uncovered, for 3 hours.
- 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.
Nutrition Facts : Calories 252.3, Fat 5.1, SaturatedFat 0.8, Sodium 282.7, Carbohydrate 36, Fiber 6.1, Sugar 13.6, Protein 4.7
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