Duck Stock

Name: Duck Stock
Ingredients: 1 teaspoon pure olive oil; Bones, neck, and gizzard from one 5- to 6-pound duck; 1/2 medium onion, cut into small dice; 2 stalks celery, cut into small dice; 2 medium carrots, scraped and cut into small dice; 1 bay leaf; 1/2 teaspoon black peppercorns; 1 cup red wine; 2 cups Chicken Stock or low-salt canned chicken broth; 2 cups water

10 ingredients

8 steps

Ingredients

1 teaspoon pure olive oil
Bones, neck, and gizzard from one 5- to 6-pound duck
1/2 medium onion, cut into small dice
2 stalks celery, cut into small dice
2 medium carrots, scraped and cut into small dice
1 bay leaf
1/2 teaspoon black peppercorns
1 cup red wine
2 cups Chicken Stock or low-salt canned chicken broth
2 cups water

Directions

1

In a large pot, heat the olive oil over medium-high heat until smoking and sear the duck bones until golden brown.
2

Add the onion, celery, and carrots and saute 2 to 3 minutes.
3

Add the bay leaf, peppercorns, wine, stock, and water and bring to a boil.
4

Reduce the heat to medium and simmer for 45 minutes, stirring occasionally and skimming.
5

Strain, cool to room temperature, then refrigerate until the fat solidifies and lift it off the soup.
6

Refrigerate up to 1 week.
7

After 3 days, bring to a boil.
8

Then boil, skim, and cool every 2 days; or freeze.