 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
|
This recipe goes with Duck and Oyster Gumbo Ingredients:
2 (5-pound) dressed ducks |
3 celery ribs, quartered |
2 medium onions, quartered |
1 green bell pepper, quartered |
2 (32-ounce) containers chicken broth |
2 quarts water |
2 bay leaves |
5 sprigs fresh thyme |
1 teaspoon black peppercorns |
Directions:
1. Place ducks on a rack in a large roasting pan. Bake at 350° until a meat thermometer inserted into the thickest portion registers 180° (about 2 hours and 15 minutes). Cool completely. Remove meat from ducks, reserving bones. Chop meat, and set aside for gumbo.
2. Combine duck bones and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour. Skim fat and foam off top of stock after first 10 minutes of simmering. Pour stock through a wire-mesh strainer into a large bowl, discarding solids.
3. Note: Store stock in a tightly covered container in refrigerator up to 3 days, or freeze up to 3 months.
|
|