Duck Stock

Name: Duck Stock
Ingredients: 5 pounds duck backs, necks, carasses, giblets, NO livers; 2 large onions coarsely chopped; 2 medium carrots peeled, trimmed, coarsely chopped; 2 stalks celery with leaves, trimmed, coarsely chopped; 2 cloves garlic crushed; 1 bunch parsley leaves stems; 2 sprigs thyme; 1 pinch thyme dried; 1 each bay leaves; 1/2 teaspoon salt coarse; 6 each peppercorns

11 ingredients

1 steps

Ingredients

5 pounds duck backs, necks, carasses, giblets, NO livers
2 large onions coarsely chopped
2 medium carrots peeled, trimmed, coarsely chopped
2 stalks celery with leaves, trimmed, coarsely chopped
2 cloves garlic crushed
1 bunch parsley leaves stems
2 sprigs thyme
1 pinch thyme dried
1 each bay leaves
1/2 teaspoon salt coarse
6 each peppercorns

Directions

1

["Wash duck parts well and place them in a large stockpot.", "Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.", "Lower the heat and add all of the remaining ingredients except the peppercorns.", "Simmer, uncovered, for 3 hours.", "Add water as needed to cover the ingredients and skim when necessary.", "Add peppercorns for the last fifteen minutes of the simmering process.", "Strain the \"soup\"" into a large bowl through a colander lined with a double layer of dampened cheesecloth.""