 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
|
Make in conjunction with Best Roast Duck. Also from Barbara Kafka's Roasting: A Simple Art . Fabulous for soups! You can also freeze this, and use it the next time you make the roast duck, and then again for stock, making it richer and richer each time. Ingredients:
1 -3 duck carcass, broken into smallish pieces (plus bones, any uncooked wing tips, etc) |
3 -5 quarts duck stock (or use liquid from simmering duck before roasting) |
Directions:
1. Place duck carcass pieces into a stockpot. Cover with enough stock or simmering liquid to cover bones by 1 inch. Cover and bring to a boil over high heat, skimming to remove scum that forms on surface.
2. Reduce heat to keep at a simmer; simmer uncovered, skimming off fat and impurities now and then, for 12 hours. Add water as needed to maintain the level of liquid in the pot.
3. Strain stock; cool rapidly in a large bowl placed in an ice bath. Refrigerate or freeze.
|
|