Duck Stock

Recipe Ingredients

2		Duck carcasses - roughly chopped
1		Unpeeled onion - quartered
1		Celery stalk - coarsely sliced
1 1/2 cups	355ml	Dry white wine
2		Ripe tomatoes - quartered
1/4 teaspoon	1.3ml	Dried thyme
		= (or 1 branch fresh thyme)
1/2		Bay leaf
1/2 teaspoon	2.5ml	Whole peppercorns
		Water - as needed

Recipe Instructions

Preheat oven to 500 degrees. Place the duck bones, onion, and celery in a roasting pan and roast until the bones are a dark golden brown, about 30 minutes. Turn the bones once or twice as they cook.

Transfer the duck bones and vegetables to a 6-quart stockpot. Deglaze the roasting pan with the white wine and pour it into the stockpot. Add the tomatoes, thyme, bay leaf, peppercorns, and enough water to cover all the ingredients by 1 inch. Bring the stock to a boil, reduce the heat, and simmer for 3 hours. Skim off the foam and fat as it rises to the top.

This recipe yields 1 quart, 4 servings. Serving size = 1 cup

Nutrition per 1 cup serving: Calories 491; Fat 18g; Carbohydrates 8g; Cholesterol 233mg; Sodium 244mg; Protein 57g; Fiber 2g; Calories from Fat 33%; Calories from Carbs 7%.

Source:
Wolfgang Puck's Modern French Cooking for the American Kitchen: - Recipes from the Famed Beard Award-Winning Owner of Spago by Wolfgang - Puck (Houghton Mifflin Co, 1998)

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