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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 Source: New York’s Master Chefs, Bon
Appetit Magazine : Written by Richard Sax, Photographs by Nancy
McFarland : The Knapp Press, Los Angeles, 1985
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