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Recipe : *** Duck Stock

Duck Stock
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Course:
Appetizer

Practical information

  • Prep time
    15 min
  • Cooking
    3 h 30
  • Ready in
    3 h 45
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
Comments: For this stock you can use bones from cooked or uncooked ducks.
 

Categories

Healthy recipe
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
duck, duck

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 duck carcasses roughly chopped
  • 1 unpeeled onion
  • 1 celery
  • 2 ripe tomatoes
  • ¼ teaspoons dried thyme (or 1 branch fresh thyme)
  • ½ bay leaf
  • ½ teaspoons whole peppercorns
  • water as needed
  • 400 ml dry white wine

  • Recipe preparation steps

  • 1
    Preheat oven to 500°F.
  • 2
    Place the duck bones, onion, and celery in a roasting pan and roast until the bones are a dark golden brown, about 30 minutes.
  • 3
    Turn the bones once or twice as they cook.Transfer the duck bones and vegetables to a 6-quart stockpot.
  • 4
    Deglaze the roasting pan with the white wine and pour it into the stockpot.
  • 5
    Add the tomatoes, thyme, bay leaf, peppercorns, and enough water to cover all the ingredients by 1 inch.
  • 6
    Bring the stock to a boil, reduce the heat, and simmer for 3 hours.
  • 7
    Skim off the foam and fat as it rises to the top.This recipe yields 1 quart, 4 servings.
  • 8
    Serving size = 1 cup
  • Ready !



 

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