Recipe - Duck Stock - Master Chefs

2 Duck carcasses; (about 4
pounds)
1 tablespoon Olive oil
Salt
Freshly ground black pepper
3 cup Chopped onions
1 One half cup Chopped carrots
1 One half cup Chopped celery
1 Head of garlic; split in
half
6 Bay leaves
1 cup Dry red wine
One fourth cup Tomato paste
About 3 quarts water
10 Sprigs of fresh thyme
8 Sprigs fresh parsley
1 teaspoon Black peppercorns

EMERIL LIVE SHOW #EMIB01, SMOKIN' SOUPS, STEWS AND RAGOUTS

Duck Stock: 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 finemesh strainer and cool. Refrigerate
overnight and remove any congealed fat from the surface. The stock can be
stored in the freezer for 1 month.

Yield: about 6 cups

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998