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Stock: Duck Stock

Source of Recipe


Coastal Living






List of Ingredients



• 2 (5-lb.) dressed ducks
  
• 3 celery ribs, quartered
  
• 2 medium onions, quartered
  
• 1 green bell pepper, quartered
  
• 2 (32-oz.) containers chicken broth
  
• 2 quarts water
  
• 2 bay leaves
  
• 5 sprigs fresh thyme
  
• 1 tsp black peppercorns
  






Instructions



1. Place ducks on a rack in a large roasting pan. Bake at 350 degrees until a meat thermometer inserted into the thickest portion registers 180 degrees (about 2 hours and 15 minutes). Cool completely. Remove meat from ducks, reserving bones. Chop meat and set aside for gumbo.
   
   
2. Combine duck bones and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, 1 hour. Skim fat and foam off top of stock after first 10 minutes of simmering. Pour stock through a wire-mesh strainer into a large bowl, discarding solids.
   
   Yield: 14 cups
   
   






Final Comments


* Store stock in a tightly covered container in refrigerator for up to 3 days; or freeze up to 3 months.