Rich Duck Stock
This simple stock can be prepared then stored for later use in a variety of recipes.
Ingredients
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1 Duck Carcass, including wings, neck & giblets
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1 Onion
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2 Parsley Sprigs
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2 Bay Leaves
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8 Whole Peppercorns
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1 Carrot, halved
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Optional: 1 Leek (green leafy tops)
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4 cups Chicken Broth
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8 cups Water
Directions
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1
Combine all ingredients in 6- or 8-quart Dutch oven. Heat to boil. Reduce heat to simmer. Skim off surface layer. Simmer, uncovered, stirring occasionally, 4 hours.
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2
Strain through fine sieve. Refrigerate until cold and then remove solidified fat from surface. Stock may be refrigerated up to 1 week or frozen solid up to 3 months.
This simple stock can be prepared then stored for later use in a variety of recipes.
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Prep Time: 2 min
Cook Time: 4 hr 15 min
Ready Time: 4 Hours
Servings: 8 servings
