Duck Stock

  • Yield:2 gallons
  • Time:
    6 hrs, 30 mins show details

adapted from: foodnetwork.com/recipes/a...

Obviously, you can riff on this endlessly. I normally use all the old herbs in my fridge (within reason) then add dried herbs to balance flavor as needed. I often do more onion rather than leek, because leeks have been pricy.

Ingredients

  • 8 tablespoons
    butter
  • 1
    large onion, chopped
  • 4
    ribs celery, chopped
  • 1
    leek, white parts only
  • 2
    medium carrots, peeled and chopped
  • 10
    sprigs, fresh thyme
  • 1
    duck carcass, can be a chicken. whatever
  • 10
    sprigs, fresh parsely
  • 2
    bay leaves, dried
  • 8
    peppercorns
  • 2
    cloves garlic, whole, peeled and crushed
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Equipment

  • large pot

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Preparation

  1. 30 mins

    Melt the butter in a large pot or dutch oven oven medium heat. Adjust to medium-high and add onion, celery, leek and carrot. Brown

  2. 4 hrs

    Add herbs and duck carcass. Cover with cold water. Bring to a boil then simmer on low for as long as you can handle, at least 4 hours.

  3. 2 hrs

    optional

    Alternately, brown the vegetables as described in step 1 then cook the veg, herbs, carcass and water in a pressure cooker using the "stock" or "broth" setting.

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