Difficulty Level: Easy
Recipe Id: STK1005
- 5 lb Duck, parts, (backs, necks, and carcasses)
- 2 lg Onions, coarsely chopped
- 2 md Carrots, peeled, trimmed, coarsely chopped
- 2 lg Celery, stalks, with leaves, trimmed, coarsely chopped
- 2 Garlic, cloves, crushed
- 1 bunch Parsley stems
- 2 Thyme, sprigs, OR 1 tsp. Thyme, dried
- 1 Bay leaf
- 1/2 ts Salt, coarse
- 6 Black Peppercorns
- Wash duck parts well and place them in a large stockpot.
- Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.
- Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary.
- Add peppercorns for the last fifteen minutes of the simmering process.
- Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible.
- Discard the solids and cool the liquid to room temperature.
- Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats.
- Pour the stock into containers for storage, label and date.
Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.
Yield: 3 to 4 quarts