Saturday, October 13, 2012

Roast Duck - The Series (Duck Stock)

The neck, feet, wing tips and carcass left over from the roast duck made a wonderfully rich stock.  That one bird produced multiple meals.
Duck Stock
In a large stock pot, I sauteed the duck parts, 1 stalk of diced celery and 2 minced shallots in a bit of duck fat.   Once the duck parts started to brown, I filled the pot up with water and turned the heat up to high.  Once everything came to a boil, I turned the heat down to a low simmer.  Leaving the pot cover slightly propped up, I let the duck stock simmer away for at least 5 hours.  I always wait until the stock is done simmering to add salt.  You don't want too much of the liquids to simmer away and end up with salt water.  Sure, you can add more water, but in diluting the salt you would be diluting away all the other flavors as well.  Better to taste and salt at the end.
I enjoyed duck egg noodle soup the next day and froze the rest in 2 cup portions. I now have duck stock to flavor my risotto, mashed potatoes, duck shepherd's pie etc.

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