Lindehof Farms at the Oakmont Farmers’ Market had duck carcasses. The ducks had just been harvested and Axel was left with a lot of bones. I, of course, immediately had to make duck stock to use as a base for other soups, stews and sauces. As a bonus, I got left with a lot of luxurious duck fat (maybe the real reason I wanted to make stock) to use in sautéing. Potatoes first come to mind. The steaks weren’t bad either. nom nom nom Here is my stock recipe:
- 2 duck carcasses, cut to fit the pot
- 3 carrots, cut into a few pieces
- 2 parsnips, cut into a few pieces
- 1 whole medium sized leek, cleaned and cut into pieces
- 1 leek, dark green parts ( save the white parts for another recipe)
- 1 large onion, halved
- 2 celery ribs, sliced
- shiitake mushroom stems, opt but something good to save if you use fresh shiitakes
- Trimmings from fennel bulb, opt
- 3 springs parsley
- 1/2 tsp thyme
- 8 peppercorns
- 2 allspice berries
- Water to cover
Combine everything in a stockpot. Bring to a boil. Immediately reduce the heat (so the duck stock doesn’t become cloudy) and simmer for 45 minutes. If you wish to remove any of the remaining meat on the carcasses, remove carcasses them and let them cool. Remove any meat, reserving it for another dish and return to the bones to the duck stock. If you don’t want to be bothered, just continue to simmer the stock for another 2 hours. Strain and chill. Reserve the fat which will conveniently rise to the top and harden, for future delicious cooking.
NB This is basically my Chicken stock recipe. For chicken stock, I do add a sweet potato. If it is cold season, a 1″ knob of fresh ginger, 3 garlic cloves and 1 tsp savory go in also.
