Duck stock - master chefs
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Duck stock - master chefs
  Duck    Stock    Basics    New York  
Last updated 6/12/2012 12:56:41 AM. Recipe ID 18984. Report a problem with this recipe.
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      Title: Duck stock - master chefs
 Categories: Basics, Stocks, Masterchefs, New york
      Yield: 4 Quarts
 
      5 lb Duck, parts, (backs,
           -- necks, carcasses, and
           -- giblets), (no livers)
      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 bn Parsley, stems
      2    Thyme, sprigs, OR
      1 pn Thyme, dried
      1    Bay leaf
    1/2 ts Salt, coarse
      6    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
  




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Recipe ID 18984 (Apr 03, 2005)

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