Duck Stock

Recipe Ingredients

2		Duck carcasses - (abt 4 lbs)
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
3 cups	187g / 6.6oz	Chopped onions
1 1/2 cups	165g / 5.8oz	Chopped carrots
1 1/2 cups	165g / 5.8oz	Chopped celery
1		Garlic head - split in half
6		Bay leaves
1 cup	237ml	Dry red wine
1/4 cup	59ml	Tomato paste
3		Water - (about)
10		Fresh thyme sprigs
8		Fresh parsley sprigs
1 teaspoon	5ml	Black peppercorns

Recipe Instructions

Break and crack the carcass. In a large stock pot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours.

Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month.

This recipe yields about 6 cups of stock.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B01 broadcast 05-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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