duck stock

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

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

Recipe

• 1 break and crack the carcass.
• 2 in a large stockpot, heat the vegetable oil.
• 3 season the bones with salt and pepper.
• 4 add the bones to the pot and brown for about 10 minutes, stirring often.
• 5 add the onions, carrots, celery, garlic, and bay leaves.
• 6 season the mixture with salt.
• 7 cook until the vegetables are soft, about 5 minutes, stirring often.
• 8 add the wine and tomato paste and stir to mix.
• 9 cook for 5 minutes, stirring occasionally.
• 10 add the water.
• 11 put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture.
• 12 bring the mixture to a boil.
• 13 skim off any cloudy scum that rises to the surface.
• 14 reduce the heat to medium and simmer, uncovered, for 3 hours.
• 15 strain through a fine-mesh strainer and cool.
• 16 refrigerate overnight and remove any congealed fat from the surface.
• 17 the stock can be stored in the freezer for 1 month.