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Duck Breasts With Berries / Duck Stock
3 h 10
3 h 30
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lrge onion, sliced
leeks, washed & sliced
stalk celery, chopped
teaspoon white pepper
to 3150 duck bones, scraps, & giblets (no liver)
Recipe preparation steps
Trim fat & remove skin from duck bones & scraps. Wash well. Set aside with giblets.
Pour oil into 6-8 quart stockpot, add the onion, carrots, leeks, & celery. Cook over moderate heat about 3 minutes.
Place bones, scraps, & giblets on top of vegetables. Sweat together over moderate heat about 10 minutes. Shake pan occasionally, but do not stir.
, 3 cups warm
, and seasoning and bring to a full boil. Remove any scum that surfaces.
Lower heat, cover, & simmer about 3 hours.
Remove from heat and allow to cool. Strain through a fine sieve into a clean pot. Reheat stock or freeze for future use.
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