29
Aug
Besides all the duck meat I roasted the giblets then dropped them in the food processor with some roasted garlic and ate the resulting paste on crackers. Toss the vegetables in a little of the duck fat and roast until golden.
Transfer bones and vegetables to a stockpot and pour off any accumulated fat from the baking sheet fat can be strained and reserved with other rendered duck fat if desired.
How to use duck stock. Besides all the duck meat I roasted the giblets then dropped them in the food processor with some roasted garlic and ate the resulting paste on crackers. But I also have a fairly large quantity of duck stock. It would seem a little weird to use it in recipes in place of chicken stock as the flavor is quite different.
So what do i use it for. This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book.
In other words you need to make lots. Every time you get a carcass save it for stock. Toss the vegetables in a little of the duck fat and roast until golden.
Place the bones into a suitable pot cover with cold water and bring to the boil. When the vegetables are golden drain well and add to the stock. Pour off any excess fat from the roasting tray and deglaze the pan with the red wine.
Line two rimmed baking sheets or roasting pans with aluminum foil. Dump a few big handfuls of duck necks onto the pans drizzle them with some of the oil and toss to coat them well. Start by cutting the larger pieces of duck bone necks and backs into manageable chunks and coating them along with the reserved wing tips in oil.
Spread them out on a baking sheet and roast them until they begin to brown. My first roast duck lived on as a duck soup with wild rice and brussels sprouts and it was so good that Ive adapted the recipe for chicken and turkey as well. Ducks still ideal though.
You just use duck stock as a base add in some wild rice and some leftover duck if youve got it. Then when its almost done toss in some quartered brussels sprouts and continue to simmer. Seriously if you have cooked a duck and you have never done ducky potatoes you havent lived.
Take your duck stock and the potatoes will soak it up and become amazingly tasty. It also works with most beans and peas as they are good at absorbing fat. But to have never tried ducky potatoes.
Transfer bones and vegetables to a stockpot and pour off any accumulated fat from the baking sheet fat can be strained and reserved with other rendered duck fat if desired. Add wine if using and tomato paste to baking sheet and use a wooden. Duck stock is perfect for those times you need to add stock or broth to a dish but want more richness.
Its easy to make and yields a rich and deep flavor. Join my online French cooking classes. Make a delicious duck st.
Duck and goose lend themselves to soups and stews and a dark duck stock is a foundation in many of the dishes I make every week. The recipes that follow range from fundamentals like broth and demi-glace to light soups made with duck breast all the way to extremely rich and hearty pasta sauces made with giblets and duck legs. Wash the neck and giblets then place them in a medium-sized saucepan and add the rest of the ingredients along with 1½ pints 900 ml water.
Bring everything up to the boil skim off any scum that rises to the surface then turn the heat down to a gentle simmer.