DUCK STOCK (SAVE THAT CARCASS)
Russ and I love duck and I love to make stock with the remaining carcass, wing tips and that big neck. I remove the skin from the neck. We mostly eat marinated Asian style duck, so I pop the wings and neck in the marinade and then bake them alongside the bird for a while. I also strain off the fat and cooking juices and after removing the layer of fat, add the jellied juices to my stock. I use the stock for noodle soup for the two of us.
Provided by JustJanS
Categories Stocks
Time 2h15m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Throw everything into a large pot and cover with water (about 3 litres). Bring to the boil then reduce to a simmer and cook for 1 1/2 hours, skimming any scum that rises.
- After simmering, strain into a bowl pressing the meat and veg gently to remove all the liquid. Discard carcass and veg etc. Add in any reserved meat jelly (see my intro) and return stock to the cooktop.
- Boil until 2 or 3 (500-750 ml) of stock remain. I stop reducing when the flavour is good. Strain again.
- Cool quickly, label and freeze.
- No need to season it-that happens when I use it for soup in the future.
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Asamoah Samuel
[email protected]Overall, I'm really happy with this recipe. It's a great way to use up leftover duck carcasses and it results in a delicious, flavorful stock.
Jahazib Alikhan
[email protected]This recipe is not for the faint of heart. It's a lot of work, but the results are amazing.
Gurpal Bachu
[email protected]I'm not sure if I did something wrong, but my stock didn't turn out as flavorful as I expected.
Janette Barnard
[email protected]This stock is a bit time-consuming to make, but it's worth it.
Tahir dewan Tahir dewan
[email protected]I highly recommend this recipe to anyone who loves duck or wants to make delicious stock.
Ajoke Temitayo
[email protected]This stock is a great way to add flavor to any dish.
April Dean
[email protected]I've been using this recipe for years and it never disappoints.
Paul Green
[email protected]This stock is so easy to make, even a beginner cook can do it.
Sushil Sunar
[email protected]I love that this recipe uses all parts of the duck, including the neck, feet, and giblets.
ula
[email protected]This stock is perfect for making duck soup, risotto, or even just deglazing a pan.
offbeat_patron
[email protected]I'm not a big fan of duck, but this stock is amazing! It's so flavorful and rich.
Aleksandra Atanacković
[email protected]This recipe is a lifesaver! I always have leftover duck carcasses in my freezer and now I know what to do with them.
Walker Manske
[email protected]I made this stock last week and it turned out great! I used it to make a duck soup that was simply delicious.
Cj Rose
[email protected]This duck stock recipe is a great way to use up leftover duck carcasses. It's easy to make and results in a delicious, flavorful stock that can be used in a variety of dishes.