Duck Stock
Ingredients
- 2 duck carcasses (about 4 pounds) ⓘ
- 1 tablespoon olive oil
- salt
- fresh ground black pepper ⓘ
- 3 cups chopped onions ⓘ
- 1 1/2 cups chopped carrots ⓘ
- 1 1/2 cups chopped celery ⓘ
- 1 head garlic, split in half ⓘ
- 6 bay leaves ⓘ
- 1 cup dry red wine ⓘ
- 1/4 cup tomato paste ⓘ
- 3 quarts water, about ⓘ
- 10 sprigs fresh thyme ⓘ
- 8 sprigs fresh parsley ⓘ
- 1 teaspoon black peppercorns ⓘ
Instructions
- 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 & Diet Analysis (per serving)
743
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).