Duck Stock Save That Carcass Recipes

DOUBLE-RICH DUCK STOCK

Steps:

• Place duck carcass pieces into a stockpot. Cover with enough stock or simmering liquid to cover bones by 1 inch. Cover and bring to a boil over high heat, skimming to remove scum that forms on surface.
• Reduce heat to keep at a simmer; simmer uncovered, skimming off fat and impurities now and then, for 12 hours. Add water as needed to maintain the level of liquid in the pot.
• Strain stock; cool rapidly in a large bowl placed in an ice bath. Refrigerate or freeze.

BASIC DUCK STOCK

Steps:

• Coat the carcasses and various bird bits with oil. Salt them well and put in a large roasting pan. Put in the oven, turn on the oven to 400°F, and roast for about 1 hour, until well browned.
• Meanwhile, score the pig's foot all over, or chop the duck feet with a cleaver or other heavy knife, to break the skin and expose the joints and bones. There is collagen in the feet that will seep into the water and give the finished stock more body.
• When the carcasses are ready, remove them from the oven and chop them into large pieces with heavy kitchen shears or a cleaver. This will make it possible to fit them all into your stockpot. Transfer them to a large stockpot and add the feet. Pour in cold water to cover everything by about 1 inch. Turn the heat to medium, bring to a bare simmer, and cook very gently for 2 to 8 hours. Do not let this boil.
• Meanwhile, put the onion, carrot, celery, and garlic in the roasting pan and stir to coat with the fat that has rendered from the duck bits. If you are using domestic ducks or fatty wild ones, you may have too much fat: if you have a pool of fat at the bottom of the roasting pan, drain off all but about 3 tablespoons. You can strain the fat and reuse it (it's great for roasting potatoes). Put the vegetables in the oven and roast for about 45 minutes, until browned.
• When the vegetables are browned, pour about 4 cups water into the roasting pan and scrape up any browned bits with a wooden spoon.
• When the stock has simmered for at least 2 hours, add the vegetables, the liquid from the roasting pan, and all the remaining ingredients. Stir well and simmer, uncovered, for 1 1/2 to 2 hours longer.
• Turn off the heat and strain the stock. Set up a fine-mesh sieve over another large pot (you may need 2 pots if you don't have a second large pot). Line the sieve with a piece of plain paper towel or cheesecloth and ladle the stock through the sieve. Change the paper towel or rinse the cheesecloth once or twice. This step is vital to making a clear stock. Do not attempt to capture the last dregs of stock at the bottom of the pot, or you will have cloudy stock.
• Your stock is now ready. Season to taste with salt, adding a little at a time. Skip the salting if you want to further concentrate flavors by simmering the strained stock for as long as you like. Check every 15 minutes or so to see if the flavor is as you want it.
• Transfer the stock to jars, let cool, cover, and refrigerate for up to 1 week or freeze for up to 9 months. Alternatively, pressure can the stock and store for up to 1 year.

DUCK SOUP

Steps:

• Mix the ingredients of the marinade, and add the breast fillets and legs.
• Refrigerate overnight.
• To make the stock, put carcass portions and other stock ingredients into a large saucepan.
• Add water to cover and bring to the boil.
• Simmer gently for 45 minutes.
• Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.
• Remove any remaining meat from the carcass and reserve.
• Cool reduced stock, and refrigerate overnight.
• When stock is cold, skim fat from the surface.
• The stock is ready for use.
• For the duck portions: remove from marinade, and cook in a hot oven (about 200c) for about 20 minutes for the breasts, and about 30 minutes for the legs.
• You want the meat to be pink and juicy still, and the skin crispy.
• Cool a little then shred the meat.
• For the soup: Put stock in a large saucepan and bring to the boil.
• Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
• Warm through and season to taste.

DUCK STOCK

Steps:

• 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.

DUCK STOCK (SAVE THAT CARCASS)

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.